We don’t just feed your guests. We give your event a story.
Pitmaster Ray Esperon carries five generations of Cuban smoked whole-hog craft to your table — 8 Grand Championships and 25+ awards across the competition circuit, available right here in South Florida.
What We Do — Our Craft
Whole-Hog Pig Roasts
Traditional Cuban lechón-style whole-hog roasting with 5th-generation technique. Slow-cooked over open fire for 8–12 hours, seasoned with mojo and spice.
Competition BBQ
Regional and international competition circuit veterans. We bring the same championship-level craft and presentation to every judging table we enter.
Open-Fire & Smoked Meats
Beyond the hog — whole smoked brisket, ribs, and heritage cuts cooked on custom open-fire rigs. Bold smoke rings, bark-perfect finishes.
Private Events & Catering
Corporate gatherings, festivals, and celebrations of every kind. We transform any venue into an unforgettable culinary theater.
People’s Choice Award
Multiple People’s Choice Award winner at regional festivals and competitions. Real votes from real BBQ fans — the crowd always comes back for seconds.
The Winningest Pig Roast Team in South Florida
From local festivals to the international circuit, La Porka Nostra has spent over 8 years collecting hardware and earning the respect of judges, pitmasters, and fans alike.
25+ Awards & Titles
18+ Competitions Entered
8 Grand Championships
50,000+ Guests Fed
Notable appearances include the Heritage Fire Tour (Austin and Miami), the NBBQA Open Fire Championship (Nashville), Memphis in May, Catalina Island Food Festival, Smoke in the Valley (Edmonton), and the FIP Peru Festival Internacional de Parrillas (Lima).
The Whole Hog Experience
The Arrival
Ray and his team pull up hours before your event. The smoked Cuban whole hog is set, hardwood charcoal is lit, and the hog — seasoned overnight in mojo criollo — goes in. Your guests will smell it before they see it.
The Build
The roast runs for 8 to 12 hours. Coals are managed, internal temps are tracked, and the skin is scored and rotated for a lacquered, crackling-perfect finish. Championship discipline, every single time.
The Reveal
The moment the lid comes off, the whole party stops. Steam billows, the crackling golden skin catches the light, and guests pull out their phones. The reveal is the single most shareable moment in private event catering.
The Carve
Ray carves tableside — a live performance built into your event. Pulled pork, crispy skin, and seasoned drippings hit the board. Every carve is a new photo moment.
The Memory
The food is the mechanism; the memory is the product. Guests leave with phones full of photos and a story they’ll tell at the next gathering — your event becomes the benchmark.
Frequently Asked Questions
How far in advance should I book La Porka Nostra for my event?
We recommend booking at least 4–6 weeks in advance for most events, and 8–12 weeks for peak season dates. Whole-hog roasts require early coordination for sourcing, equipment transport, and fire-pit prep. For last-minute events, reach out — if we have availability, we’ll make it work.
What is the minimum and maximum guest count for a whole-hog roast?
Our whole-hog roasts start at 50 guests and scale comfortably up to 500+. For events under 50 we offer a premium quarter-hog or family-style BBQ package, and for festivals and galas over 500 guests we deploy multiple pits and an extended team.
How much does a whole-hog pig roast cost in South Florida?
Pricing depends on guest count, event type, travel distance from our South Florida base, and service level. Whole-hog packages typically start around $18–$25 per person, with premium packages for corporate events and festivals. Contact us for a custom quote — we respond within 24 hours.
What areas in South Florida does La Porka Nostra serve?
We serve all of Miami-Dade, Broward, and Palm Beach counties — including Miami, Fort Lauderdale, West Palm Beach, Hialeah, Homestead, and Boca Raton. For destination events across Florida and the Southeast, we travel with our mobile Cuban lechón asado rigs.
Is the competition BBQ you cook at events the same quality as your circuit entries?
Yes — that is the entire point. The same mojo criollo, fire management, and scoring technique that wins People’s Choice trophies at sanctioned events is what your guests will taste at your party.
What other meats do you offer besides whole-hog roasts?
While whole-hog lechón is our signature, we also offer open-fire smoked brisket, heritage pork ribs, smoked chicken, and custom selections — as add-ons or standalone catering, all with the same 5th-generation Cuban craft.
Do you provide all the equipment, or does the venue need to supply anything?
We bring everything: the roasting apparatus, charcoal, firewood, serving equipment, carving stations, and trained pit crew. We only need a flat outdoor surface of at least 10x10 feet, power for lighting if needed, and a water source for cleanup.
Book Your Event & Contact
Whether it’s an intimate backyard gathering, a grand celebration, or a championship cookoff — La Porka Nostra delivers the full Cuban BBQ experience. Let’s roast together.