r/slowcooking • u/AndyLane6611 • 21h ago
Pulled Pork query
I did a pork butt on my Kamado Joe yesterday. After 10hrs it was still at 65°c. I wrapped it at 9pm and it hardly budged.
At 11pm I put it in the oven until 1am when it was at 86°c. It was double wrapped in foil.
What hindsight is telling me, is I should’ve left it in the oven until this morning on the “keep warm” setting. However I took it out and wrapped it in a beach towel.
I got up at 4am to put it in the fridge but it was still hot. I wasn’t sure about putting hot food into the fridge so I wrapped it back up.
At 6.30am it was still quite warm. At this point I put it in the fridge.
I’m now reading that we shouldn’t risk eating it as it’s been out too long. I’ve eaten room temp meat before and never been ill but I’m a bit unsure about this one
4
u/californicarepublic 18h ago
The easy way to fix that is to bring it back up to a proper temperature before eating it. So if you could do carnitas style where you shred it and then put it on a sheet pan with some of the juices and then broil it until it gets a little bit of a crispy edge on it. So not only are you bringing it back up to temperature but you're also adding a little bit more texture and flavor
3
u/californicarepublic 18h ago
I'm also adding that do this at your own risk because supposedly somewhere there's some evil toxins that aren't taken care of by reheating meat. At least that's what I read on the interwebs.
6
u/thistlebeard86 20h ago
I wouldn’t eat meat that’s been out all night. In the future I’d cook it earlier and put it in the fridge even if it’s a bit warm still.
2
u/PercMaint 9h ago
After I run my pulled pork all the way up to 205F (96C) before I take it off the smoker, leave it wrapped in the aluminum foil, wrapped in a towel and put in a cooler. After 2 hours it's still around 165F (74C).
"At 6.30am it was still quite warm." Invest in a good thermometer. Quite warm doesn't define food safe.
1
u/Puzzleheaded_Tie6917 8h ago
When you say it was at 65c, I assume you mean on a meat thermometer and is the internal temperature. If that’s the case, pork is safe at ~63 C. You then cooked it in the oven to 86C, which is normally considered overcooked (if it’s the meat temp and not oven temp). You took it out at 1 AM, then put in fridge at 6:30. I don’t think this is that much longer than if you ate it at lunch and then finally put it up at dinner time. Also, it stayed very hot. This should mean it’s safe.
If there aren’t any abnormal looks or smells, I think it would be ok to eat. You could shred it and use it in a stew or soup so it gets reheated to a safe temp.
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