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BBQ, Smoking, & Grilling

Suckling Pig in La Caja China Advice

netherhood | Oct 11, 201612:49 AM     2

I am doing a suckling pig roast in a La Caja China. I need some advice regarding the internal cooking temperature for the pig. I was told that since suckling pigs have not developed the ham and shoulder muscles due to their age, that you do not need to cook them to as high of an internal temperature as you would an older pig. So maybe 145 degrees to 160 degrees internal temp. instead of the 200 degree internal temperature you would do for a older roast to make sure the ham and shoulders became tender. I like this because then the loins would not be overcooked as they would if you had to take them to 200 degrees to make the shoulders and hams tender. Does this sound right? Or should I cook it to 190 - 200 degrees regardless and just deal with overcooked loins?

Does anyone know if this is correct? Also I was planning on getting a 40-50 lb. pig, is that still considered a suckling pig or would that pig have developed it's ham and shoulder muscles to the point that I need to go to 200 degrees?

Am I overthinking all of this?

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