Sent by Heather
Editor: Oh, I feel your pain! Technically speaking and if this were a restaurant situation, your pork was in the "danger zone" (between 40°F to 140°) for longer than recommended and should be tossed. This said, you could also re-heat the dish to above 140°F to kill any nasties and be ok eating it. Normally, reheating like this would also kill the food's flavor and texture, but since this was a slow-cooked dish to begin with, I don't think it would be affected as badly by reheating.
Readers, what do you recommend?
(Image: Nealey Dozier)