MAKE THE SALSA VERDE:
Preheat oven to 450 degrees F and line a baking sheet with aluminum foil sprayed lightly with cooking spray.
Place tomatillos, onion, garlic and jalapenos on baking sheet and roast for 10 minutes. Flip peppers, onions, garlic and tomatillos over and roast another 10 minutes.
Carefully transfer to blender or food processor and pulse until semi-smooth.
Add cilantro, salt, lime juice and honey, and pulse again until smooth.
MAKE THE PORK:
Season pork roast with salt and pepper.
Add olive oil and butter to a large skillet and heat over HIGH heat.
Add pork and sear on both sides, about 2-3 minutes per side.
Transfer pork, and drippings, to slow cooker.
Pour in 3/4 of the salsa verde, reserving the last 1/4 to an airtight container in the refrigerator.
Cover and cook on LOW for 8-10 hours, or on HIGH for 4-5 hours.
Carefully remove pork to a bowl and shred, then add back to the slow cooker and stir to combine pork with the salsa.
MAKE THE TAQUITOS:
Heat oil in a large heavy bottomed pot over MED heat, until about 350 degrees F.
Line a baking sheet with paper towels and top with a cooling rack. Set aside.
Warm corn tortillas in the microwave until soft and pliable. You may have to do this one at a time, so they don't cool down too much.
Add a few tablespoons of shredded salsa verde pork to the lower 1/3 of the tortilla, then top with a sprinkle of Monterey Jack cheese. Roll the tortilla up from the bottom towards the top.
Using stainless steel tongs, carefully pick up rolled tortilla and place in hot oil, seam side down. Hold with the tongs for about 15 seconds to make sure the tortilla won't come unrolled.
Fry for 1-2 minutes per side, until golden brown.
Transfer taquito to the cooling rack.
Repeat process with remaining tortillas.
MAKE THE CREMA:
Add all ingredients to blender or food processor and blend until smooth.