: Safe to eat or not worth the risk? I had pork tongues and collard greens in the roaster oven. They cooked for over 2 hours at 225. Then the heat was off for 4½ hours. (and the lid was off momentarily) Face-palm.Then the

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safe to eat or not worth the risk?
I had pork tongues and collard greens in the roaster oven. They cooked for over 2 hours at 225. Then the heat was off for 4½ hours. (and the lid was off momentarily) Face-palm.Then the heat was back on at higher temperature. If it matters, the meat was submerged in water with apple cider vinegar. Likely safe or don't risk it?

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