I have this 3 pound pork shoulder and I see that it has fat on it. It’s thawed and ready to cook but my question is do I slice off the fat before cooking or is that fat needed to stay on and or do I cut the fat off after it’s cooked? The last time I did thisI left the fat on and it did not cook and the meet was very tender and I broke it all up but it tasted horrible because that fat was just too much. So should I try to just takeoff as much as I can before I put it in the slow cooker? Thanks