At Lorah's Pig Roasters we can sell you a roasting pig and/or chicken(s) and rent you a roaster for your event. We include the charcoal and lighter fluid with your rental for your convenience. We also sell a variety of sauces and seasonings to make your meat even more delectable.  

Another option is to have us roast a pig for you and you can pick it up fully roasted or we can deliver it to your event.  

We also do country catering for any occasion such as; graduations, weddings, reunions, birthdays and other events. We will bring out a whole pig on the roaster and roast the chicken on site. As the chicken is roasting we will pull the pork and prepare any sides you have also ordered. Everything is set up buffet style for you and your guests to enjoy. Paper products, rolls and condiments are also included with catered events.

We rent out our roasters complete with charcoal and lighter fluid for your convenience. Our roasters utilize an even distribution of heat swirling around the closed lid for uniform cooking without burning the meat. Smoke fills the open cavity and under the skin as the fat is rendered down, flavoring the in a way unlike any other method. Whole pigs are placed on the rack, the lid is closed and not opened again until the meat is ready. 

Large Roaster Dimensions - 24" x 58" grates for up to 250 lb. pigs 
Small Roaster Dimensions - 20" x 40" grates for up to 80 lb. pigs. 

The roasters must be hauled in a pickup truck or trailer; they do not have hitches to tow behind your vehicle. Delivery is available for a fee. See pricing page for more information.

You are responsible for operating the roaster correctly and safely. The Lorahs cannot be held responsible for injury, illness, or dissatisfaction while renting our roaster. We request that the roaster be returned clean and in the condition in which you received it.
Catering Supplies

For your catering event, we supply sauce, seasoning, and rolls. We provide Meadow Creek barbeque sauces and seasonings. The sauces come in different flavors including traditional, hickory, apple, and hot. We also provide Martin's famous Dutch taste potato rolls for you event. 
Roasting Instructions

Weather has a significant effect on using the pig roaster. Clear, high-pressure days are best, overcast; low-pressure days are the worst. It's up to the chef to figure out what's happening with the process throughout the cooking period and make changes when needed to keep things on track. With all that in mind grab your favorite summertime beverage, settle back and enjoy the day.

  • Place roaster on level ground. This is important before the pig starts to cook, grease needs to be able to drain properly and a large pig can tip a poorly balanced roaster. 
  • Remove grill and drip pan 
  • Pour 40 pounds (small) or 80 pounds (large) of charcoal into ash pan. 
  • Drench unlit charcoal with one full can of charcoal lighter fluid. Use only charcoal lighter fluid. Any other combustible material may present extreme danger. Allow lighter fluid to soak into charcoal for about 10 minutes. 
  • Light charcoal using a barbecue lighter or long match. Allow coals to burn about 30 minutes until coals begin to show a white ash forming but are still whole. This process will take longer on damp days. 
  • Replace drip pan 
  • Place grill on a flat surface and place whole pig with skin not removed, belly side down across the length of grill. Place grill in roaster. Close lid. Open both bottom and top vents completely. 
  • Using thermometer in lid. Allow temperature to rise to 375 degrees. This will take about 1 hour. Adjust top and bottom vent together to level the roaster's temperature to 350 degrees. Maintain this temperature as well as possible. Typically temperatures range from 300-375 degrees. 
  • Using the chart below calculate the length of time for cooking. These times are approximate. Use a meat thermometer to more accurately determine when the pig is done. The Joy of Cooking suggests that pork is safe to eat when it reaches 137 degrees. The Joy of Cooking also says a shoulder is done at 185 degrees. Our meat thermometer says pork should be 170 degrees. 

                                                                    Live weight                  100 lbs                  150 lbs 
300-325 degrees             8-9 hours             11-12 hours 
325-350 degrees             7-8 hours             10-11 hours 

  • It is not uncommon for grease to ignite if temperature rises too high. If this does occur, do not raise lid. Close top and bottom vents to reduce temperature, flame will extinguish automatically. If grease draining from roaster ignites, extinguish with baking soda. Never use water; grease will splatter. 
  • When it is determined the pig is ready, remove the grill, with help to a table for carving. Remove the skin and slice the meat from the carcass. Bon Apetit!