@rotuts, I've just bunged it into the Anova in sous vide mode with a dry rub. Here's the original recipe from Anova. @gfweb says one can use the lower tempreature for 2 days. For non-pull apart pork, he uses 150ºF for 2 days. Which I have done a few times, quite successfully.
The recipe is for pork shoulder and that's not what I think this cut is. However, it's now covered in dry rub so it might be difficult to determine. The roast is 2 lbs, 7" x 5" (top photo shows long view) x 2.25" high (bottom photo).
