Remove the Marinated Fresh Pork Roast from its packaging; cut the roast into 1-inch cubes.

Place the cubed pork roast along with the diced shallot, minced garlic, tomatoes, mushrooms, thyme, salt, white wine and broth into a slow cooker. Set the cooking temperature on the cooker to HI, cooking for 4 hours, or LOW heat for 6 ½ hours.

Once the meat is cooked, prepare the pasta according to package instructions. Drain the pasta, then add to the slow cooker, along with the cheese, sweet peas and asparagus. Whisk together the cream and cornstarch, then add it.

Mix all the ingredients together, then continue to cook the pasta on HI for 30 minutes, until the cheese is completely melted. When ready to serve, squeeze the juice of one lemon over the pasta; toss, then serve.

For this pork pasta recipe, you can use Smithfield's seasoned pork roast or prepare your own version! First, pat the pork roast dry using paper towels. In a small ramekin, combine 2 to 3 teaspoons of kosher salt with 1 tablespoon brown sugar and 1 teaspoon each of the following spices: garlic powder, onion powder, smoked paprika, and ground black pepper. Rub this spice mixture all over the roast, making sure all the meat is well-seasoned. You can also add this seasoning to the pork once you have it cubed.