To (slow) cook a pork joint that went out of date on Thursday?

[CesareBorgiasUnicornMask]

When I checked I misread the date as the 19th and planned to make it for dinner today. Just got it out to pop in the slow cooker, and it is two days out. It was fully wrapped, and has been in the cold back of the fridge since it got home. Cooking it with red wine vinegar among other things, which should kill some germs, right? Or is this a very bad idea?

does it smell off? If not, I would not have any issues cooking it.

Just open the packaging and sniff it. If it's gone off ( unlikely) you will retch and do not cook. If it smells normal, cook as normal.

It will be fine. I really wouldn't worry. Just check the internal temperature with a meat thermometer if you have any doubts.

I would. The date on it is a very safe one so would still be totally fine.

Fab! I'm usually quite laid back about dates but because it's pork and going in the slow cooker rather than the oven I was a bit hesitant. Will crack on and not tell DH.

If it doesn't smell off I'd go for it, maybe put it in the oven on a higher temp (covered) right at the end to bring the temp up slightly

No way you should risk out of date meat.

If you're cooking it for hours in a slow cooker any bacteria will be killed. My mum recommends covering the meat in vinegar then wiping/rinsing it off to get rid of any smell (obviously this doesn't apply if it's actually rotten and rancid but it won't be)

I opened a chicken I was BBQing, it was off had 4 days left in date my theory is if it smells it's off with pork and chicken. We are been given a leg of venison next week no idea what to do with it yet...

If it smelled I would bin it.

Otherwise crack in.

Pork goes off very quickly. I wouldn't risk it.

No I wouldn't , especially in a slow cooker and I'm usually a bit gung ho with dates.

I think if it doesn't smell it should be ok. However, I wouldn't cook it in a slow cooker - personally I hate slow cooked food but more importantly I think a quick blast on high heat in the oven, followed by a longer cooking time at a lower temp would be more likely to kill anything potentially harmful.

I'm seriously gung ho outsell by dates but Pork? Low heat?