Gives new meaning to my Nan's expression: If pig's had wings. Used to squelch silly ideas. But to be a little more helpful... I think I would consider it to be a tough cut of pork similar to a hock and one recommendation I found in a book suggests 70°C for 18-20 hours. I don't claim any expertise so I'm hoping others will chime in.
Edited to add the title and author of the book I consulted:. The Complete Sous Vide Cookbook by Chris McDonald. His timing and temp for a pork shoulder roast proved perfect for me.
