EnigmaX Posted June 13, 2021 Share Posted June 13, 2021 I've been up since 4.50am trying to salvage two pulled pork shoulders that were smoking on a Kamado overnight which appears to have extinguished at 1:30am while I was asleep. Moving aside why (I've honestly no idea, it was chugging along nicely) I'm concerned at whether I should continue to cook and serve the pork. I have an Inkbird thermometer that tells me when the fire went out due to the temp drop. Both pork shoulders hit an internal temp of 57c before starting to drop at 2am. When I got up at 5am they'd hit 34c. I've given up on the Kamado for this morning, I couldn't get it lit quickly enough and I was worried about the safety of the pork. I put on the oven in the kitchen and moved them across to continue the cook. Given that the pork didn't manage to escape the danger zone (up to 62c) and with the fire being out from 1.30 - 5am the pork has been in the danger zone more than 4 hours. If I am able to salvage the pulled pork from a taste and texture perspective, would it be safe to eat? The pork is currently sitting in a slow cooker happily at 85c, it looks great, smells great but I'm not sure if it's safe. Any thoughts? Thanks 1 Quote Link to comment Share on other sites More sharing options...
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