Soak the corn husks in hot water for at least 1 hour until they become soft and pliable.

In a large mixing bowl, combine the masa harina, salt, and baking powder. Gradually add the broth while mixing until the dough becomes smooth and soft.

In a separate bowl, mix the shredded pork with tomato sauce, cumin, chili powder, oregano, salt, and pepper to make the filling.

Pat dry a corn husk and spread about 2 tablespoons of the masa dough on the center of the husk, leaving a 1-inch border at the bottom.

Add about 2 tablespoons of the pork filling on top of the masa dough.

Roll the husk tightly around the filling and fold the bottom end of the husk up. Tie the tamale with a strip of corn husk to keep it secure.

In a large pot, place a steamer basket at the bottom and add enough water to cover the basket. Bring the water to a boil and add the tamales in a single layer, standing up with the folded end facing down.

Cover the pot with a tight-fitting lid and steam the tamales over medium heat for about 60-75 minutes, or until the masa is firm and cooked through.