Combine first 10 ingredients in a 13- x 9- x 2-inch baking dish, stirring well. Trim fat from chops. Add chops to marinade, turning to coat. Cover and marinate in refrigerator 8 hours, turning chops occasionally.
Bake chops in marinade, covered, at 325° for 1 hour, basting occasionally with marinade. Uncover and bake an additional hour or until most of the liquid is absorbed and meat is saucy. Let cool slightly, and shred.
Spoon 3 1/2 tablespoons shredded pork down center of each tortilla. Roll up tortillas, and secure with wooden picks, if necessary. Place 2 tortillas on each plate, and top with 1/4 cup shredded lettuce and 1 tablespoon yogurt.