This all depends on the final texture you want. We do pork shoulder for up to 48 hours at 60C. You get different texture at 24, 48 and 72 hours. We also like it at 65C for 36 hours, or pressure cooked for one hour. Each is very different result.
Anyone have a pork normande SV recipe or experience (pork with apples, cider, cream)?
My instinct is to cook the cubed shoulder pork somthing like 12 hours at 60C in the hard cider, then finish with cream, apples, vegetable garnish etc
Its not confit - it needs to be meltingly tender but retain some structure
I think you will find that the fatty portions are not quite tender enough if you do only 12 hours.
Given your description I would guess 24 to 48 hours at 60C is your best bet.