Preheat your oven to 375 degrees F (190 degrees C). Cut the Pork Tenderloin (1.5 pound) into 3-inch pieces.
In a medium bowl, combine the Salt (1 1/2 teaspoon), Ground Cumin (1 1/2 teaspoon), and Chipotle Chili Powder (2 teaspoon). Add the pieces of pork tenderloin and toss, making sure each piece is well coated in the spice mixture. Cover and refrigerate.
Mince the Yellow Onion (1/2) and Garlic (2 clove). Chop Chipotle Peppers in Adobo Sauce (1) and the Butternut Squash (3 cup) into ¾-inch cubes. Juice the Lime (1).
In a Dutch oven or large saucepan, heat 1 tablespoon of Olive Oil (1 tablespoon). When hot, add the onions and garlic and sauté for 3 minutes until the onions become translucent and the garlic is fragrant.
Add the chopped chipotle pepper, adobo sauce, lime juice, Honey (1 1/2 tablespoon), Canned Tomato Purée (3/4 cup) and Low-Sodium Chicken Stock (3/4 cup), and bring the mixture to a boil.
When boiling, add the spice rubbed pork to the sauce and lower to a simmer. Cover and simmer for 1 hour.
Line a baking sheet with parchment or tinfoil and spray it with cooking spray. Briefly set aside. Place the cubed butternut squash in a medium bowl. Add 1 tablespoon of Olive Oil (1 tablespoon) and the Ground Cinnamon (1/2 teaspoon) and toss to coat.
Arrange the butternut squash in a single layer on the prepared baking sheet. 20 minutes before your pork is done, transfer the butternut squash to the oven and bake for 30 minutes, turning halfway through, until the cubes are very tender.
After 1 hour, use a slotted spoon or tongs to remove your cooked pork from the sauce and place it on a cutting board. Leave the sauce simmering uncovered while you pull your pork.
Using 2 forks, pull, that means shred, your pork.
Return the shredded pork to the sauce and continue cooking uncovered for about five minutes until the sauce has thickened.
Prepare your garnishes. Chop the Fresh Cilantro (1 bunch). Crumble the Queso Fresco (1 cup). Cut the Lime (to taste) into wedges. Also, microwave your Small Flour Tortilla (8) for about 15-20 seconds just before serving.
Top each tortilla with your chipotle pork and butternut squash. Garnish with fresh cilantro, a generous sprinkling of queso fresco, and fresh lime wedges. Enjoy!