I would put it in a slow cooker, seasoned with salt, pepper, garlic and a squirt of lemon. Should make a nice roast pork, shredded.

Carnitas :) But really, you can braise or slow cook it with pretty much any seasoning profile you like to shred it up. If cutting across 10-12" is a bit much for your slicing, you could split the roast and treat it like two smaller roasts- you can even give them two different seasoning profiles. If it's got some fat on it, you could treat it like a corned beef, you are just using a pork cut instead of a beef one. If it's fairly lean and tender, you could cut it into strips while raw and use it for kebabs, stir fry, or fajitas.

You could stuff it, roll it up, and tie it for braising. Like this recipe, stuffed braised pork shoulder

I would probably use some of my holiday stuffing/dressing. Includes wild rice, apples, pecans, mushrooms, etc.

Last month i braised a pork shoulder that came rolled in a tied tight mesh sack. I could have removed it from the sack and stuffed it, but just braised as delivered wanting pulled pork.

I braise in a dutch oven as tight of a dutch that it fits. An inch of white wine and a sliced onion stuffed down into the sides. Lid on and into the oven. It will shrink a bit creating more moisture.

Did not realize how common it is for a holiday meal, stuffed pork shoulder

And a pic of mine that came tied up. After i cut most of the string away to plate some up for dinner.

Thanks for several great ideas. I think I may try sleevendog's first link, though I'm not yet sure what pot I have that would work. My enameled Dutch oven is much too large, but I do have a cast iron antique Dutch oven that I haven't used in many years that is probably a better size. I think the bone may still be in the slab (it's still wrapped up), but I can cut that out. I may even try to slice it when still partially frozen along the length of the slab, leaving it attached at one end so as to make more surface for stuffing and rolling.

Carnitas tempts me, but not what I want for Thanksgiving.

I'll report after the holiday.

I was also thinking roll it up and tie it...

Can you take it to a butcher who can cut it to a single person's preferences?

It's not an easy bit of meat to cook well. We get it here and it can be horribly dry. It's very lean - not at all like a shoulder. I can't imagine rolling it either - too stiff. I'd slow cook it with lots of aromats.