This honking thing weighs 10 pounds. If I cut it up, I can put it in the crock pot (in two batches, probably), but since I’ve never actually made one of these, I’m open to ideas and advice.
So…
I made a crock pot pork roast just a few days ago. Had it on low for 8 hours in the sauce that was left over from the last time I made a crock pot ham.
Put the whole sucker on the smoker for as long as it takes and make pulled pork sammies.
I have done 14 pounders for 23 - 24 hours and served to salivating mouths.
Half in the smoker, half in the crock pot. Take the crocked one Asian and the smoked one Carolina.
Put a dry rub on it, put in the crock on low until it comes apart with a fork. If a lot of liquid comes out along the way remove it with a baster. Reserve some to make barbeque sauce. When done, remove and shred with a fork, check for bones. Serve pulled pork on rolls with barbecue sauce.
I use salt, cayenne, and brown sugar for a basic rub. I’ll add black pepper, mustard, granulated garlic and onion, coriander, Old Bay, just about anything on a whim.
My basic sauce is mostly ketchup, some mustard, drippings, some of the rub, a dash of vinegar, a little more brown sugar, and sauted onions.
Pulled pork is a canvas, paint it to your tastes.
Hmm. I don’t have a smoker, but I can hack it up and crock pot it.
Do I take all this skin off first? (I feel really dumb…I actually do know how to cook, but I rarely make pork.)
Leave on any skin and fat, remove anything left after cooking.
Well, sure. But I’ve got a feeling the OP doesn’t have a smoker if she’s asking this question. Although I love the optimism you guys have assuming a smoker is available. 
I would do a low, slow, oven roast. Or in the crock pot, but I prefer oven because you can get a bit of bark. Just do it like you would in a smoker, just instead in the oven at around 250-300.
I would look up recipes for Pernil, Puerto Rican garlicky pork roast. It’s delicious. Just grab any one of the recipes that looks do-able for you.
Make carnitas out of it, duh!
Dig a hole, about 2’ x 2’ x 1’ deep. Line it with bricks. Build a fire in it, and keep adding more wood for about an hour. Let it burn down to coals for another hour. Place a grill over the coals.
Wrap your seasoned meat tightly in 2-3 layers of foil, then wrap that in wet burlap (or newspaper). Drop the meat into the hole, cover it with another couple of layers of foil, then put the dirt back on top. Return in 8-10 hours and dig it up.
Wow…some of you are Serious About Your Meat. 
Okay, I hacked it up and put most of it in the crock with lots of garlic, onion, salt, pepper and a little root beer. Then I took the bony part with the meat I couldn’t hack off and threw it in the oven after seasoning it.
If nothing else, the house will smell good and there will be a LOT of whatever I end up with!
That’ll work. Just cook it until it becomes fork tender. It eventually will. Happy eating!