3tbspdark red chile powderguajillo, ancho, or other dark red chile
1tbspgarlic powder
1tbspmexican oregano
1tspcinnamon
1tspsalt
1tspsugar
2tbspcooking oil
1/4cupvinegarwhite or apple cider
black pepperto taste
Instructions
Slice the pork into 1/4 inch slices and set aside.
Mix the remaining ingredients except for the vinegar.
Add vinegar until you end up with a paste about as thick as gravy.
Add the pork and mix with your hands until you coat all of the pork.
Fire up the grill and cook uncovered over high heat for a few minutes on each side.
Notes
The marinade should be thick enough to stick to the pork well. Because the mixture acts almost more like a rub than a marinade, you can just put this straight onto the grill.
Ideally, you should heat the grill to hot enough so you can char each side without drying out the meat. If you don’t think your grill gets that hot, try just cooking on one side until the meat is cooked through and then remove (without ever flipping over).