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Cuban Pork Roast Recipe

cuban roast pork

July 2022 Featured Chef, Gill Butler, creates delicious and healthy meals for a living. This fall-apart Cuban Pork Roast provides a South American flavor profile and nourishes via our popular pasture-raised, heritage pork cut. This flavorful recipe calls for a marinade of your favorite healthy soy sauce or soy sauce alternative (coconut aminos, anyone?), orange juice, good-quality avocado oil, and a Cuban spice blend. After about 6 hours in the oven on low heat, this pork shoulder roast will be falling apart and your family will be asking for seconds. 

“I take world cuisine – a lot of it inspired by my personal travels throughout South America and Asia – to optimize dishes for health without losing the integrity of how the dish is supposed to taste.” -Gil 

Gil, thank you for taking the initiative to develop recipes intended to nourish and heal our bodies. We are thankful that you share these delicious recipes with the world! 


Cuban Pork Roast

Recipe & Photos by Gil Butler | The Primal Chef

USWM Shopping List: 3 lbs US Wellness Meats Pork Shoulder 

Serves: 4


  • 3 lbs US Wellness Meats Pork Shoulder 

  • 1⁄2 cup gluten-free soy sauce (or coconut aminos + 1 tsp salt) 

  • 1 cup orange juice

  • 6 garlic cloves, chopped

  • 1 tbsp ground cumin

  • 1 tbsp dried oregano

  • 1 tsp paprika

  • 1 tsp black pepper

  • 1⁄4 cup avocado oil



  1. Add all ingredients except the pork to a blender to create a smooth marinade.
  2. Rub the pork with the marinade on all sides.
  3. Marinate for 1-4 hours, or overnight.
  4. Preheat the oven to 275°F.
  5. Place pork in a baking dish covered with the marinade, and any extra.
  6. Add 1 cup of water to the marinade.
  7. Tightly cover with foil and put in the oven.
  8. Cook for 5 hours, occasionally checking to see if the marinade is too thick. If it is, add more water.
  9. While checking, baste the roast with the marinade.
  10. Remove foil, increase temperature to 300°F and return to the oven for another hour allowing the top of the roast to brown and marinade to reduce. Only add water if needed to prevent it from actively burning.
  11. Remove pork and chop up until falling apart.
  12. If there is excess watery marinade, simmer it in a small pot until thick and then pour into the pork one spoonful at a time, tasting as you go to not make it too salty.


See Gil’s Main Featured Chef Page to learn more about his story, check out his Instagram page for inspiring meals, watch his YouTube cooking show, and get inspired by 81 recipes found in his Primal Paleo Cookbook


Browse the US Wellness Blog and Gil’s other recipes for more tasty, nourishing recipes!


Gil Butler

Gil Butler, The Primal Chef, is a health-focused private chef in Los Angeles cooking for some of the highest-profile people around including business executives and celebrities. Gil specializes in ancestral-style foods for Paleo, Keto, Whole30, Bulletproof, Carnivore, AIP, gluten-free, allergy-free, and just overall healthy food.