Had a craving for pulled pork yesterday but the smallest shoulder I could buy was 8.25lbs. Undeterred I put it in a 225* oven at 11am on Sunday. Before I went to bed it was not even close (as expected) so I dropped the temp to 215. Checked just recently (now 21 hours in) and my pork is still at 165*. I have bumped the oven to 250 so I hope it will get up in temp soon. However, I'm worried if it sat at low temps too long. Will this still be safe to eat or do I risk some bacterial growth?
On a positive note, my apartment smells of porky goodness!