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    ISO help/advice w/pork shoulder in a crock-pot

    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...
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