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The pork side depends on how large it is but in general a cooking time of 2 to 3 days will result in very tender meat. Depending on how you like your pork cooked, use 135°F (57.2°C) for medium-rare, 140°F (60°C) for medium and 145°F (62.8°C) for well done. Regardless of the chop-like temperature preferred, the cook time is the same.
If you want something resembling a traditional fall apart texture and time is an issue, you can cook it faster at 176°F (80°C) for 12 to 18 hours. Depending on the end result you are trying to obtain, you can use any of the braise-like time and temperatures listed below.
I recommend reading more about how to sous vide pork for more information.
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