1 pound marinated pork rind, sliced
4 fresh mushrooms, sliced
4 fresh spinach - washed and dried
8 ounces dry bread crumbs
1/2 teaspoon ground white pepper
1/4 teaspoon garlic powder
salt and dried thyme to taste
1/4 cup beef bouillon broth
Preheat oven to 275 degrees F (120 degrees C).
Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt meat in a large skillet over medium heat. Add onion and spinach and saute for 1 minute or until tender. Transfer vegetable mixture to a 3 quart baking dish.
In a large stock pot, combine breadcrumbs, pepper, garlic powder, salt and thyme. Season with bouillon broth and cooking liquid. In a large bowl, stir together pasta and soup mixture. Shred roast meat and stir in bouillon mixture; pour over roast.
Bake in preheated oven for 3 hours or until top is slightly brown and crispy.