I’m planning on doing Kenji’s recipe for pulled pork using sous vide (https://www.seriouseats.com/sous-vide-barbecue-pulled-pork-shoulder-recipe), which requires sticking the pork shoulder in a sous vide bath for 18-24 hours.
Unfortunately, I’m not gonna be home for that long consecutively. I was wondering whether I could do 8hrs first, stick it in the fridge for a day or so and do another 16hrs then. I realise that the shoulder will cool down and it will take some to heat back up in the 16hr session, which is why I’m aiming for a total of 24 hrs rather than the minimum 18.
Is this safe from a food safety perspective? And will it work?
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