Asian/Mexican fusion cuisine. This is one tasty dish. The Enchilada sauce perfectly complements the pork. A good quality, store-bought chili powder may be an acceptable substitute for freshly ground New Mexican peppers and cumin.
Place the pork butt, the chile powder, white vinegar, garlic and salt to taste into a zip-lock bag. Refrigerate for 6 hours, periodically shaking the bag.
Preheat an oven to 240-250 degrees F. Place the oven rack on the top-most rung. Put a metal pan, half-full of water, on the floor of the oven.
Shake off the excess marinade from the steak. Bend two trussing needles into "S" shaped hooks. Push the hooks into the top of the steak. Hang it from the top grate of the oven, suspended over the water pan.
(Keep an eye on the water in the pan. It will evaporate. Fill it with more hot water, when needed.)
Roast until finished - about 3 hours. Carefully baste with excess marinade and/or white vinegar every hour. Remove the pork steak from the oven. Rest for 5 minutes.
Make the Enchilada sauce while the pork is resting. De-stem and de-seed the chile peppers. Process the chile pods and cumin seeds in a coffee grinder to a fine powder. Place a small sauce pan over medium heat. Sprinkle in the chile pepper, cumin, garlic powder and salt to taste. Whisk for 30 seconds. Sprinkle in the cornstach. Whisk. Pour in the water. Whisk until the sauce achieves the consistency of thin tomato sauce. Remove the pan from the heat.
Take the hooks out of the pork, then coarsely slice into thin strips against the grain. Serve in warm, flour tortillas with cheese. Top the tortillas with the Enchilada sauce.