Looked at what it would take to SV pulled pork. http://www.seriouseats.com/recipes/2016/07/sous-vide-barbecue-pulled-pork-shoulder-recipe.html Still requires a Colin-like 18-24 hours in the meat Jacuzzi, and a few hours to actually finish (although you can keep the post Jacuzzi outcome in a fridge for up to a week before finishing, so there is that), Or you could just cheat entirely ... https://www.instacart.com/whole-foods/products/83299-niman-ranch-pulled-pork-with-barbecue-sauce-16-0-oz Which I've had before, no complaints.