Prepare the pork tenderloin by dusting it liberally with half of the chili powder, cumin, garlic, and sea salt. To cook the pork, follow one of the methods below:

• Using the Instant Pot: With just the metal bowl inserted (no extra pieces), turn the Instant Pot onto "Saute." Add the butter and wait until melted. Once melted, add the seasoned pork tenderloin. Brown for 3 to 4 minutes on 3 to 4 sides, or until each side is browned. Press "cancel," cover with 4 to 6 cups of water, and lock the lid into place. Set to cook for 35 minutes. Once the timer goes off, let the pressure release naturally before removing the lid.
• Using a Slow Cooker: Using either an oven-safe slow cooker insert or a separate pan, melt the butter over medium heat. Once melted, add the seasoned pork tenderloin. Brown for 3 to 4 minutes on 3 to 4 sides, or until each side is browned. Transfer the pork to the slow cooker, cover with 4 to 6 cups water, and set to "high" for 4 hours.
• Using a Dutch Oven: Melt the butter over medium heat. Add the seasoned pork tenderloin. Brown for 3 to 4 minutes on 3 to 4 sides, or until each side is browned. Cover with 4 to 6 cups water, reduce the heat to low/medium, and let simmer for about 4 hours, or until the meat is tender.
• Once the pork is cooked, transfer to a large mixing bowl and shred into small pieces. Add the canned tomatoes (with water) and the rest of the spices. Stir to combine.
• Spread the de-seeded squash out into either a large casserole dish or rimmed baking sheet, cut-side facing up. Stuff with the pork mixture and then bake at 350 F for 45 minutes, or until cooked through but not burned.
• While the squash is baking, prepare the sauce by mixing it together until smooth.
• Once cooked, pour the sauce over top and garnish with the cilantro.
• Enjoy!