I've done a comparison of sous vide pulled pork, inspired by http://www.citizensousvide.com/pulledpork.html . I tried 3 of the methods over the course of three months:

12 hours at 167F/75C was very good (SVKitchen)

24 hours at 160F/71.1C was also very good (Douglas Baldwin)

50 hours at 143F/61.6C was absolutely swoon-worthy, delectable, meltingly tender and juicy (Rick Bayless)

I used pork shoulder for all three, cutting the shoulder into large chunks to fit it into 2-3 bags. I dredged the pieces in salt and pre-made seasoning blend.

What I learned is that pulled pork is pretty fool proof, all three of those methods worked very well or better. The other methods probably do too. If you can wait 2 days, though, Rick Bayless' method is divine.