Can a roast cook on low for 24 hours? slowcooking

I have a roast that has been cooking for 10 hours, I've shredded the meat, it's definitely ready.

However this is for a meal about 12 hours from now.

Instead of throwing it in the refrigerator, would it be OK to just let it simmer on low for another 12 hours?

I'm not worried about bacteria

But I'm curious how the shredded meat will be after this much time cooking. It's just a cheap roast, now shredded, simmering with peppercinis and spices. The meat is completely submerged in liquids. The meat will be used for sandwiches.

Submitted February 28, 2017 at 08:56AM by MrB398 http://ift.tt/2mywtOh slowcooking