¼ C. vegetable oil
¼ C. red wine vinegar
1 tsp. sugar
1 tsp. dried oregano leaves
1 tsp. chili powder
½ tsp. garlic powder
½ tsp. salt
¼ tsp. pepper
- In shallow glass or plastic dish or resealable plastic bag, mix all ingredients.
- Add about 1 lb. boneless or 2-3 lb. bone in beef, pork, or chicken, turning to coat. Cover dish or seal bag and refrigerate, turning meat occasionally, at least 4 hours but no longer than 24 hours.
- Remove meat from marinade; reserve marinade. Cook meat as desired, brushing occasionally with marinade.
- Remaining marinade must be boiled to be served as a sauce (if not boiled, discard). (I will usually just put it all in the oven together so it all cooks and boils together).