Liberally salt and pepper the pork shoulder. Place it in a hot skillet with a Tbs. of oil, and sear on both sides, until browned and beautiful, about four minutes per side. Place the pork in a slow cooker with the salsa verde, and cook on low for 6-8 hours. Or high for 4 hours.

Once completely tender and falling apart (like your soul), remove the pork from the slow cooker and place on a cutting board. Cut away any excess fat at this point, and pull the pork into big shreds, using two forks. Place the pork back in the pot to get coated in the sauce.

(You can do this next part at any time during the day!) Place the corn on a baking sheet with a little bit of oil, along with a pinch of salt and pepper. Broil the corn for roughly 10 minutes, until charred and shriveled and caramelized. Go a little longer if needed.

Char the tortillas on an open flame to get that good toasted flavor!

Now start building. In the middle of each tortilla, place some pulled pork, a little bit of corn, little bit of cheese, and a few cilantro leaves. Roll each burrito up and place them on a large platter or casserole dish. You can even do this plate by plate! Sprinkle with the rest of the cheese and place it back under the broiler, until the cheese is browned and bubbly! This is a magical part of life.

Garnish with cilantro, diced avocado and tomato, and plenty of lime wedges. NOM.

Makes anywhere from 6-10 burritos, depending on how much you stuff.