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Preheat your oven to 350°F (175°C).
In a large Dutch oven, combine the pork butt, tomato sauce, dried Guajillo peppers, chipotle puree, bay leaves, cinnamon, minced garlic, diced onion, ground thyme, dried oregano, black pepper, kosher salt, cumin, and vegetable or chicken stock.
Cover the Dutch oven and place it in the preheated oven. Cook for 5-6 hours or until the pork is fork-tender.
Remove the cooked pork from the Dutch oven and allow it to rest for 30 minutes. Then, shred the pork using your hands or a fork.
Strain the fat out of the juices left in the Dutch oven as best as possible. Transfer the liquid to a blender and blend until smooth.
Strain the sauce to remove any remaining solids and place the sauce back in the Dutch oven. Cook for an additional 30 minutes to thicken the sauce.
Heat a skillet over medium heat and add vegetable oil.
Dip each corn tortilla into the sauce from the Dutch oven or slow cooker and place it on the hot skillet.
Add a layer of jack cheese, some shredded pork on one side, and fold the tortilla in half.
Cook until the cheese is melted and the tortilla is slightly crispy.
Serve the tacos with chopped cilantro and onions as toppings and use the sauce for dipping.