As my next experiment, I would like to try making cochinita pibil. I'll make a citrusy garlicky marinade and marinade (let's not do the marinade/marinate think again!) some pork shoulder overnight. Then wrap in banana leaves and foil. I would like to place these packages in a slow cooker on "high" and roast overnight. So not really braising in the slow cooker. Will that be ok or do I need to add some liquid just to make sure that the ceramic container in the slow cooker does not crack? Will the slow cooker be warm enough? Do I need to add liquid to the ceramic container even if the liquid does not come into contact with the meat? Your insights and thoughts would be helpful. Thank you.