2 pounds black tie pasta
1 (8 ounce) can diced green chile peppers, drained
3 green onions, chopped
1 tablespoon olive oil
1 head iceberg lettuce - rinsed, dried and torn
1 large tomatoes, diced
1 pound plain white sliced cooked pork
1/4 pound Cheddar cheese, shredded
1 teaspoon Worcestershire sauce
Place pasta in a large pot or large bowl, and cover with cold water to cover. Bring to a boil. Reduce heat to low. Cook 7 minutes, or until al dente, drain.
Return pasta to a large skillet, bring to a low heat, and pour in water and peppers. Saute over medium heat until pasta is tender, drain and return to pot. Place grill rack horizontally on large circular counter. Place tomato slices onto pasta, cover with lettuce, and toss to coat. Stir cheese into sauce, and toss to coat.
Lightly oil grill rack. Grill 4 hours, depending on heat and pasta.