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So I didn't realize my oven was broken until 10 hours after I had my pork shoulder in there. I realized it and then cooked it for 16 hours at 220F. What are the risks of eating this after 16 hours of cooking?

marked as duplicate by logophobe, Cascabel Aug 5 '14 at 5:00

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    Are you saying that the shoulder sat in a room-temp oven for 10 hours? – logophobe Aug 5 '14 at 4:10
  • @logophobe yes. Maybe even 12 hours at about 90-100F and then cooked. – Josh Mountain Aug 5 '14 at 4:14
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    You may want to see here, then: cooking.stackexchange.com/q/34670/25059 – logophobe Aug 5 '14 at 4:19
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    This might be a duplicate, but it looks like we have found a new reason for pre-heating an oven. – Joe Aug 5 '14 at 14:01

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