Slow cooker pulled pork- quick question

[Myneaux]

I'm going to do pulled pork in the slow cooker tomorrow for the first time. I've got a boneless rolled shoulder joint as suggested in the recipe...do I take the thick layer of fat/crackling off before putting it in or leave it on?

Many thanks !

I would take it off, it will go all soft and mushy and pretty horrible.

I take it off otherwise the meat ends up very greasy

Thank you...thought that would be best but wanted to check!

I take mine off part way through.

I thought pulled pork was done in the oven at a fierce temperature.

I take it off after a couple of hours, by then it just peels off -skin and fat, very easily.