it's fine

Anonymous wrote:I'm glad it worked out for you.

The unsubmerged portion would have been the end for me.

I did enjoy this story!

Really? What do you think the temperature was in the unsubmerged portion of the slow cooker? Around the same as if you were, say, slow-roasting a piece of meat in the oven?

I swear, the educational demise in this country is horrifying. Instead of just parroting "food safety!!" why don't you actually think about the situation?

I'm glad it worked out for you.

The unsubmerged portion would have been the end for me.

I did enjoy this story!

I’m impressed OP! I have a pretty iron stomach and eat things the rest of my family finds questionable but I thought you should toss it. Glad you are ok and enjoyed it! Now I want to make Carnitas again…

It was fine, in case someone encounters this thread in the future. No one got at all sick and they were very very good!

We were entirely out of food (tomorrow is grocery day) and it seemed ok so we really broiled it and crossed our fingers. A few hours in and all is well. I’ll let you know if we’re dead by morning haha.

They were actually spectacular so I feel like I’ll move towards a much longer cooking time generally (but without all the other issues creating this uncertainty of course). Perhaps a happy accident if I don’t end up very ill.

Why not try a small piece. If it tastes fine, I would keep.