Place pork, onion, tomato, bell pepper, garlic and chicken broth in a lined or greased slow cooker. Add chili and chipotle powders, oregano, cinnamon stick and bay leaf. Stir to combine.
Cover slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 4 to 6 hours or until meat is very tender.
When cooking is complete, remove and discard cinnamon sticks and bay leaves. Shred meat using two forks; drain meat but reserve the juices. Drizzle pork with oil, stir to combine.
Preheat broiler to high. Place cooked pork on a baking sheet lined with foil. Broil meat 5 to 7 minutes or until slightly browned and crispy, but not burnt. Divide evenly between tortillas, top with cilantro and queso fresco, if desired.