Preheat the sous vide to 80C.

Combine all the ingredients in a vacuum pack bag. Slice the limes and squeeze out the juice into the bag too. Seal the bag and cook for 8 hours.

Strain off the pork and discard the liquid. Shred with two forks. The next step is optional but adds a tasty, charred element: pile the pork into a baking tray lined with foil and grill for a couple of minutes to crisp up. Serve with all the accompaniments you like.