The objective of this research was to design a transportable swine-roasting machine. The methodology was in two parts. The first was to survey the local knowledge of roast swine and to examine the process. The second was to design a movable swine-roasting machine. The result showed that most manufacturers and distributors produced roast swine. Their daily income was about USD170 per day. The cost of the roast swine was USD5.5 per kilogram. The process involved slaughtering a swine that was approximately 25 kg, removing the offal and inserting lemongrass stalks into the carcass. The pig carcass was then roasted on hot charcoal for about 3 hours and turned by hand. The average chest diameters of 47 roast swine were 0.332, 0.307 and 0.244 m. (large, medium and small, respectively). The design concepts of a movable swine roaster involved equipment that allowed roasting on only two sides of the swine, which was supported by stainless steel pipes (the swine holder) rotated by a 0.5 hp electrical motor. The amount of charcoal for a transportable swine-roasting machine was between 14 and 18 kg depending on the weight of the swine to be roasted. The average temperature of the roaster was 260°C. The average weight of fresh pork to°C harcoal was around 1.46:1 kg. The roaster was easy to use and maintain.