I came about this recipe because I had some left over pork tenderloin. I know this looks like a lot, but it is well worth the effort. The crock pot does most of the work for you, and you can always cook the meat and save it for another nite.
Place pork in a crock pot with the next 8 ingredients. Use enough water to cover the pork. Set the crock pot on low for 8 hours or high for 4 hours.
Roast the bulb of garlic; cut the top off, sprinkle a little oil on it, wrap it in foil, cook at 400 for 35 to 40 minutes. Take it out and let it cool off.
While the garlic is cooling off, roast the tomatoes under the broiler. Keep an eye on them. Once they have cooled, peel the skin off, cut the core out and put in a large mixing bowl along with the cooled garlic. Place chopped chipotle peppers in the bowl and blend thoroughly. I find it easy to put it all in a blender and fire away. Set aside.
Once the roast is done, take it out and let it rest. Discard the bay leaves, but spoon out all the other goodies from the crock pot. Discard the left over juice.
Take the large onion, cut it in half, then slice into medium to thin slices. Place in a large pan with a little oil and cook for a few minutes. Add the pork and shred it with a fork if it isn't already falling apart in the pan. Once the pork and onions are mixed, add the tomato mixture. Cook on low heat for about 15 minutes.
While the pork mixture is cooking, drain the corn and dump into a bowl. Pour the thousand island dressing over the corn and mix.
Heat your tortillas or leave them cold. Serve the pork, corn, sour cream, and cheese. Enjoy!