I braised a pork shoulder last night and put the leftovers in some tupperware. I forgot to put the tupperware in the fridge. Can I eat it?



spiffypaws April 12, 2011
You can eat it, but you must reheat for at least a simmer for 10 minutes to kill any bacteria that have grown, then follow boulangere's instruc for cooling. My boyfriend leaves out food at night more than I'd like to acknowledge, and we end up doing this in the am. We are still alive.
Burnt O. April 12, 2011
I have to agree with anntruelove here. As long as it's reheated properly, you'll be fine, and since it's braised and was therefor well cooked to start with - even better. Bacteria need air, moisture and temp to grow, and you sealed out the air with the Tupperware. Mike Ruhlman had a long internet discussion about leaving chicken broth out on his stove ALL WEEK - often - and he's none the worse for wear.

But boulangere - you were probably right to throw out the clam sauce - seafood is trickier.
anntruelove April 12, 2011
I've spent a lot of time in Central America and cooked meat is often left out overnight and eaten in the morning. I've never gotten sick. You have to reheat the meat to make sure that anything that may be growing on it is killed. A minute in the microwave or bringing the whole thing up to a simmer/boil should be fine. The pork was thoroughly cooked in the first place - it's not like you left out raw meat. You've probably been at a higher risk of eating harmful bacteria if you've ever eaten processed deli meat (which is why pregnant woman shouldn't eat it). Good luck.
ChefJune April 12, 2011
I wouldn't. what Boulangere said. and I'm so sorry that happened to you. Love pork shoulder.
boulangere April 12, 2011
Sorry, MEA, I neglected to offer sincere condolences. A couple of weeks ago I lost the leftovers of a perfect batch of spicy red clam sauce exactly the same way.
boulangere April 12, 2011
I wouldn't. The rule is that cooked foods need to be cooled to 70 degrees within 2 hours, then to 40 degrees within 4 more hours in order to avoid giving bacteria a chance to grow.
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