I’ve had good success doing Adobo pork belly with the Anova. Prepare the Adobo sauce up-front, just using the usual recipe and a pot, and brown the pork belly cubes in a pan. Then put pork and sauce into the water, 24 hours at 70 °C. Was very happy with the result.
I’d say that almost anything that you can do in a crockpot could also be done sous vide. Main issue is that most crockpot recipes involve a lot of liquid, so you may need the immersion method or freeze things before vacuum sealing.