I have finally gotten around to trying the slow-roasted pork shoulder that's been killing me on this board for the past year or two. Picked up an 8-ish pound one for 99 cents a pound the other day. NOW - just to be clear here - do you take the skin off or not before roasting? I am not going to use my slow cooker, but plan to do it in a roasting pan in the oven for, like, 8-10 hours. I also gather it should not be covered, right?