22 hours and still not cold enough.
Toss it. It's an expensive lesson, but it's certainly one you will never forget.
Since you vacuum seal anyway, the suggestion above is spot on. Seal it & slide the bag(s) into a cooler filled with ice and enough water to float said ice. This ice/water slurry is the most efficient way to cool items.
The other, harder to achieve at home way, would be to place the items on the top shelf in a commercial reefer and allow the cold air from the condenser to blow across them. Like I said, not a good option for home cooks. It's best to use this method pre-vacuum seeling.
Using a residential refrigerator to cool any large chunk of meat is usually very iffy...much less multiple pieces like the butts in question. Not only do the butts not get cold enough, fast enough...but the other items in the fridge warm up, and you tax the condenser by having it stay on for extended periods. You also may want to check the actual fridge temp after you take the butts out. Let it run for an hour and temp it. If it's not cold enough, check the coils on the back to see if they have any ice on them. If so, you'll need to unplug and let it defrost...then plug back in and see if the temp recovers.
Sorry you lost all that meat, but it's not safe to keep.