Ingredients

• 1 (2 pound) boneless pork shoulder roast, cut into 2-inch pieces

• ¼ teaspoon salt

• ¼ teaspoon ground pepper

• 1 tablespoon whole black peppercorns

• 2 teaspoons cumin seeds

• 4 cloves garlic, minced

• 1 teaspoon dried oregano, crushed

• 3 bay leaves

• 2 (14 ounce) cans reduced-sodium chicken broth

• 2 teaspoons finely shredded lime peel

• 2 tablespoons lime juice

• 12 (16 inch) crisp corn tortillas (see Tip)

• 2 scallions, thinly sliced

• ⅓ cup light dairy sour cream (Optional)

• ⅓ cup purchased salsa (Optional)