This may be a dumb food safety question, but better safe than sorry I guess.
I cooked a 4-5 lb pork shoulder in a crock pot on "high" for 4 hours.
By the end of the cooking time, it was nowhere near tender and the vegetables were crunchy. (My mistake, I should have cooked on slow for 10 hours, brain fart, etc.)
I didn't want to put it back in the crock pot for another 4-hour stretch because it takes a while for the crock pot to reach a simmering temperature again. So I put the pork shoulder, sauce & vegetables in a heavy pot on the stove, brought to a boil, and turned it down to a low simmer. It simmered like this for another 5 hours overnight.
By the end of the cooking time, the meat was very tender. I let it cool a bit and refrigerated.
I've never cooked a roast for 10+ hours except in a crock pot for the entire cooking time. Is changing cooking methods like I did safe?