In bowl, whisk together soy sauce, oil, lime juice, honey, garlic, bay leaves, thyme and pepper. Place pork in hotel pan and pour marinade over pork; cover and refrigerate at least 30 minutes or up to 2 hours. Remove pork from marinade; pat dry. Grill pork until cooked through. Keep warm.
For each serving, to order: Over open flame, lightly char 2 tortillas on both sides; place on plate. Thinly slice 4 ounces pork; divide between tortillas and fold to make 2 tacos. Ladle 1/2 cup warm Pinto Bean Sauce over tacos. Top with 1/4 cup salsa verde, 2 tablespoons salsa cruda, 2 ounces lettuce and 1 tablespoon cheese. Garnish with chopped tomatoes.
To make Pinto Bean Sauce: In large sauté pan, heat 3/4 cup vegetable oil. Add 14 ounces chopped onions and 2 1/2 ounces minced garlic; sauté until soft. Add 3 1/2 pounds drained canned pinto beans, 6 cups chicken stock, 3 tablespoons minced jalapeño peppers, 1 tablespoon ground cumin and 1/2 teaspoon black pepper. Bring to boil; reduce heat and simmer 7 minutes.
Purée in blender until smooth, adding more stock, if needed, to reach sauce consistency. Adjust seasoning with salt, black pepper and minced jalapeño. Keep warm. (Yield: 12 cups)