Sadly no mater what you do, you are going to come out with non-optimal results. I would go with the oven method over the grill as you need to get the meat up, but you want to do it with out losing all the juice/fat you have already taken all the trouble to convert to gelatin. The grill is going to raise the outside of the meat much quicker that the inside (mostly, you can use your grill as an oven but in this case I don't think it brings anything to the table that you regular oven doesn't).
The best way, and by best, I mean the one with the tastiest results, is going to be put the butt in a 200 to 250 degree oven and let it come up to temp. This method is going to take the longest but will preserve the meat that come off the grill as close as you could.
Or, you can heat just like a roast and let the outside overcook a bit.
or, depending on how you are serving the finished product, you can slice cold and finish in a skillet to heat though... this would be great if you are doing sandwiches or pulled pork.
If you are feeling adventurous, 130 degrees plus smoke is a little on the rare side but it would still be delicious... not for this one as you let is cool on the counter top and fridged it but on the next one, I might just eat it then.
The pork fat is what gives the taste, so if you would take a less fatty cut of pork, just use a trusted method of preventing it from drying out and that is larding:
- add most of the pork Babi Gulling filling inside the cut
- smear some pork Babi Gulling filling around the cut
- cover the cut with pork belly strips (=bacon) as well
- use tooth picks to prevent the pork belly strips to fall off.
Best Answer
A suckling pig would have the same cuts as an adult, but they would obviously be much smaller and thus fiddlier to butcher.
Wikipedia reports that suckling pig meat is also quite gelatinous, so you might take all the time to butcher the thing and end up with meat you don't want to eat.
You could always start with half a pig, since they are obviously symmetrical, joint it up and then freeze and/or give away the various cuts. Cuts like the belly could be cured, and other cuts could be ground/minced or turned into sausage.