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Suckling Pig: When is it done?

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    Suckling Pig: When is it done?

    I plan to make a suckling pig on New Year's Day. Some recipes say that the pig is done when it reaches 160 degrees, internal. But, I'm inclined to treat it like pulled pork, cooking it low and slow, on my Big Green Egg, until it reaches 205, internal. Do you have any advice?

    #2
    I think you're right to treat it like pulled pork. The whole pigs I have done I've always taken to 200.

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    • Friends74
      Friends74 commented
      Editing a comment
      Thanks for the advice!

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