Put the pepper and the garlic in a bowl; add 2 to 3 tablespoons water. Microwave on high until soft and pliable, 2 to 3 minutes. Transfer the chills and garlic to a blender.

Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a Dutch oven over high heat; add the chili sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth, tomatoes and sugar and reduce until slightly thickened about 10 minutes.

Season the pork all over with salt and pepper and transfer to the Dutch oven and mix through with the sauce. Add the bay leaves. Cover and cook on high until the meat is tender, about 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.

Discard the bay leaves. Shred the pork with 2 forks; season with salt and pepper if required. Serve the shredded pork in the tortillas, along with toppings.