Should I remove fat from pork shoulder before slow cooking?

I understand that you're considering removing fat from pork shoulder before slow cooking it. But I'm curious, why do you feel the need to remove the fat? Could it be that you're worried about the health implications of consuming too much fat, or perhaps you're looking to achieve a certain texture or flavor in the final dish? In any case, it's worth noting that the fat on pork shoulder, also known as pork butt or Boston butt, adds a lot of flavor and moisture to the meat during slow cooking. It helps to keep the meat tender and juicy, and can even enhance the overall taste of the dish. Of course, if you're watching your fat intake or prefer a leaner cut of meat, you can trim off some of the excess fat before cooking. However, it's important to be mindful that doing so may affect the final texture and flavor of the dish. So, my question for you is: what are your reasons for wanting to remove the fat from the pork shoulder, and have you considered the potential impact it may have on the final dish?