I seared a 6 lb pork roast, put it in crockpot, then forgot to turn it on for about an hour. Then turned on low and will cook 8hrs. Is it ok?
Is pork ok if seared and left in crockpot 1hr before turning on
crockpotpork
Related Solutions
Bone broth is supposed to be cool when you add the vinegar to it. And then it's supposed to sit up for a half hour or so in order to let the vinegar draw the minerals, etc., out of the bone. So really at the time of this writing you've let the stock, which has already had all potentially harmful micro-organisms neutralized by way of boiling, sit up for just a few additional hours. On top of that, in order to make a good poultry bone broth you're going to bring it all to a boil again and let it simmer for another 24 hours. There's no chance anything bad is going to survive that onslaught. And there's no way mere stock, fresh off its cool down cycle, has had a chance to take in any new micro-organisms capable of forming the kinds of toxins which aren't resistant to such treatment. You're fine. And hats off for going paleo!
[EDIT]
By saying that the stock hasn't had a chance to take in any new micro-organisms capable of forming the kinds of toxins which aren't resistant to such treatment, this really is to acknowledge that some micro-organisms cannot be destroyed by boiling and, as pathogens, are the by-products of bacterial growth; since your stock has not had the time/opportunity to engender or accommodate bacterial growth, (thus the term new), there can be no reason to anticipate a consequent whose known antecedent is lacking. No new bacteria, no possibility of new toxins ...unless introduced from some flukish or otherwise uncommon manner of uncarefulness, (a cat's paw?), which would be a whole other matter. It is almost always possible to imagine contingencies which, for their very particulars, disallow of what would normally be sound advice.
The USDA provides online Food Safety Information describing the risks. You can also call them with questions.
Generally, two hours in the "danger zone" is OK, but keep in mind that's two hours total including time at the meat packing company, in shipping, at the store, on your way home from the store, during your preparation, and any reheating.
Best Answer
It should be fine. There are no absolutes in food safety, only probabilities, and the probability of pathogens growing to dangerous levels should be well under any safety thresholds. Searing first should make the surface of the meat an instant kill environment. It's not ideal that you sat at room temperature for an hour before starting the cooker, but your cooking environment should heat up sufficiently within a tolerable time frame to prevent new bacterial growth.