For the Pulled Pork:

1. Pat the pork dry with paper towels. Mix together the spices, salt, and pepper in a small bowl and sprinkle the mixture evenly over all sides of the pork, pressing it gently into the meat.
2. If you have a sear option on your slow cooker, heat the oil directly in the cooker. If you don’t have this option, heat the oil in a large Dutch oven or skillet over medium-high heat on the stove.
3. Add the pork and sear until a golden crust forms on both sides, about 3 minutes per side.
4. If using the slow cooker only, change the cook setting to LOW and pour in the salsa verde. If using a pot/skillet, transfer your seared pork shoulder to the slow cooker, add in the salsa verde, and set to LOW.
5. Cook on LOW for 8 hours, or until the pork is fall-apart tender and easily shreds with a fork.
6. Remove the pork from the pot and shred with two forks.
7. Meanwhile, simmer the residual cooking liquid from the slow cooker until reduced slightly and somewhat thickened, about 5 minutes (again, I can do this directly in my slow cooker, but if you don’t have this function, do this step in a saucepan on the stove).
8. Toss the shredded pork with enough of the reduced cooking liquid to moisten and coat the pork. Season, to taste, with additional salt and pepper. Keep warm until you are ready to serve.

For the Tostadas:

1. Preheat the oven to 350°F and line a baking sheet with foil.
2. In a large skillet, heat the oil over high until it shimmers. Add the tortillas, one at a time, to the hot oil and cook for 20-30 seconds per side, or until the tortillas are golden and crisp (they may puff up a bit as they cook).
3. Remove the tortillas from the hot oil and allow to drain on a baking sheet lined with paper towels. They will crisp up as they cool. Continue until all the tortillas have been crisped.

To Assemble:

1. Layer each crispy tortilla with some of the pulled pork and grated cheese. Place the filled tortillas on the prepared baking sheet and then place in the oven for 5 minutes or until the cheese is melted.
2. Meanwhile, toss the lettuce, tomatoes, onion, scallions, jalapenos, corn, and fresh cilantro together in a bowl. Squeeze over the juice of 1 lime, season with salt and pepper, and toss again.
3. Remove the tostadas from the oven and top with the lettuce mixture. Top each tostada with avocado slices and a drizzle of ranch dressing. Serve while warm with additional lime wedges on the side.