Soft Pork Tacos

Omg!  This is a good one.  The original recipe included a spicy black bean recipe. I made my own recipe instead (see 9/22/11)  The original recipe also only called for pork, beans, tortillas and salsa.  We added all the other things.  I think they were necessary.  I also doubled everything but the peppers.  It was spicy, but not too spicy.  This is going into the favorites!

Soft Pork Tacos
 3/4 c  low-sodium chicken broth
 1    head of garlic,cloves peeled and thinly sliced
 1    medium onion,finely chopped
 1    habanero chile,seeded and minced
 1    large serrano chile,seeded and minced
 1    bay leaf
 1/2 t  ground cumin
 Salt and freshly ground pepper
  One 1-pound pork loin roast trimmed of excess fat
  Flour Tortillas, diced tomatoes, diced onion, shredded lettuce, chopped cilantro, hot sauce or salsa for serving.
 Preheat the oven to 300. In a small enameled cast-iron casserole, combine the broth with the garlic, onion,
habanero and serrano chiles, bay leaf, cumin and 1/2 teaspoon each of salt and pepper and bring to a simmer. Season the pork loin with salt
and pepper and add it to the casserole. Cover with foil and bake for about 1 hour, turning the pork once, until tender. Transfer the pork to
a plate and cover with plastic wrap until cool enough to handle.
Reduce the liquid remaining in the pan if really soupy. Remove the bay leaf. Shred the pork into strips and stir into the
broth. Season with salt. Fill the tortillas with pork and serve with the rest of the ingredients.