Rachel Ray does this massive dish in the oven. My oven is small. And...I prefer the slow cooker. You need a TON of pork roast - I'm sayin' like 8-10 lbs which is a lot. For the slow cooker, just cut it into chunks that fit into the slow-cooker, season with salt, lemon zest, minced garlic and pepper then cook on low 8-10 hours. Let cool slightly and shred it with two forks. Freeze in 1 cup portions should be between 10-15 cups of pork to be used with a number of dishes at a later date.
(If you aren't familiar with once-a-month-cooking, the concept is simple. Prepare food in large portions, freeze and use at a later date. Most once-a-month-cooking sites/recipes have you prepare quite a few dishes, Rachel Ray gives you five --in a recent magazine that is -- which you prepare, freeze and then use her simple recipes to jazz up one to three of the ingredients which are happily stored in the freezer. It'll make more sense as I begin my overlapped coursework with the Master's and start pulling foods out of the freezer for some uber-convenience cooking that's still 'fresh' and home-made. I'm pretty stoked about the whole thing).