While it may seem like heresy to put a roast in a plastic bag and cook it in water, well... it is. But I did it any way.
The Joule chefstep instructions were fine, with one caveat. The pork squeezes as it cooks, so I believe it takes longer than stated. Because you have such a big window with the sous vide machine, I recommend overestimating the time in the pot.
Once done, I recommend the broiler to brown it. This will cook it to 145 degrees internally (assuming you come out of the oven at about 135) while giving you a beautiful brown crust.
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