I picked up a pork shoulder and would like to make carnitas. Certainly any tips you have are welcome, but my real question is how much liquid they should cook in ? [This recipe shows them completely covered with liquid](https://www.allrecipes.com/recipe/219048/pork-carnitas/), but my understanding is that when braising met you should only have the liquid about halfway up. Is the way they are showing it, completely covered, ok ?
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by standardtissue