I've never made carnitas. SizzlingJoe's recipe with pork shoulder (I'm using a little over 2-pound piece), fresh lard, cup each of OJ and Coke looks good. I was wondering about how much lard, would it be like an inch in the bottom of the pan? Also after an hour in the lard do you cover it after you put in the liquids? Lastly, about how long does it take simmering in the fat & liquids? Oh yea, what is the best way to reheat? THANKS!!!