How long is too long in a slow cooker?

Aridhol

I've made a couple pulled pork dishes in my slow cooker where I left it cooking on low (after 2hrs of high) for over 14 hours. So far I haven't had any issues but I was wondering if there is a maximum time health wise (not taste) that meat (pork/lamb/beef whatever) can be cooked safely?

Say I left this pork tenderloin in the slow cooker for 24 hours on low, would this pose a health risk?

Xaquin

I'd think not really .... I've left stuff (a pork roast with baby carrots onion and saurkraut (mmmmm)) in my slow cooker for 18+/- hours. I wouldn't think the extra few would do any damage

mind you I'm only going off personal experience

Everywhereasign

Health wise, no. As long as your cooker doesn't crap out, it should keep your food out of the "Danger Zone" when it's turned on with the lid on. As long as it's above 140F you're golden.

Taste wise is a personal thing. But at a certain point some of those protein strands are going to get to the point where you're eating pork mush rather then pulled pork. But that's going to take a really really long time.

Are you doing this just to see what will happen?

EggyToast

It shouldn't, especially since it was on high. Bacteria and other bad things can be re-introduced, but it's unlikely to pose any serious threat. If you're really worried, just put it on High again for about 30 minutes before eating it.

Aridhol

Turned out fine, a bit dry, should have put more liquid in.

I did it because I put the pork in at 6pm the night before and got off work the following day at about 3.


there is a tiny bit of one end that is slightly charred but other than that excellent taste.