We love this!
I have the butcher trim off SOME of the fat but not all, because the first one was incredibly dry. I also spoon the sauce over the top several times during the cooking process and then slice off the fat after it's done cooking, when I pull the meat apart. This way it doesn't get dried out and there is still less fat. The sauce also only has a minimal amount of oil on top and I typically skim it off before stirring the meat back it. It's awesome!