Kung Pao Ribs Question

Name_74837

I'm about to start the ribs at 140F for 16 hours like the recipe says, and then I switched over to the Sous Vide Time and Temperature Guide to double check the temp and time there. They seem to disagree somewhat and I was wondering why. Is it because the ribs are in for few hours longer than the SVTaTG suggests? Because the ribs are thinner...? No, neither of those reasons make sense to me.

The real reason why I ask is because I want to cook some pieces of pork shoulder (3" diameter x 8" long) for a mock char siew and was wondering if I should follow the guide or the rib recipe's temp and time. I want it to carve like a roast, not pull apart like a braise.

Any help?

Name_74837

Roger that:

We cooked our pork shoulder for 24 hours at 140 °F / 60 °C. The outcome (after following steps 4–8) was a meaty steak texture similar to a rare pork chop, and quite unlike any pork shoulder we've ever had.

Thanks for pointing me in the right direction.