I'm dicking around with some recipes, and I figured I would try to make an Italian-themed spin on pulled pork/pulled chicken. Basically, I'm trying to create a crock pot shredded chicken parm. But I haven't decided on how to approach the mozzarella part. I want the whole thing to kinda be an even blend, but I don't know how well mozzarella would hold up cooking for 8 hours. So I don't know if I should blend it in now, or just let it melt 30 minutes before it's done tomorrow, and mix it afterwards.

Thoughts?