Spicy Pork Pasta with Peas and Mint

This very delicious pasta--which both my boys agreed it was--was inspired by a lunch out a few weekends ago.  The original dish was made with spicy lamb, but since lamb tends to be out of our normal grocery budget, I substituted a pork roast.

We typically cook the pork roast in a crockpot.  You could vary the spices according to what you have on hand, but we always do a few chipotles in adobo sauce, a few big tablespoons of the adobo sauce itself, a jar or two of chicken stock, a drizzle of honey, a little salt and pepper, and a nice big palmful of whatever other herbs we have on hand (sage, rosemary, thyme, oregano, etc.).  Cover the pork roast the rest of the way with water and let it cook until it falls apart when you stick a fork in it.  (It's about 5 hours on high for a 1 1/2 pound roast.)

When the roast is done, pull it out and shred it into pieces.  Then boil up a package of pappardelle according to the package directions.  Once you've cooked and drained the pasta, add in two big handfuls of frozen peas, the shredded pork, and about a half a cup of the juices from the pork roast.  Toss it all together, and top with a little Parmesan cheese and a handful of chopped mint.