Preheat oven to 425°. Bring a large pot of water to a boil over high heat.

For the pork: Slice each piece of pork in half crosswise, then rub with 1 tablespoon of oil. Sprinkle the pork evenly with ¾ teaspoon grill seasoning (or ½ teaspoon kosher salt and ¼ teaspoon black pepper), then place on a rimmed baking sheet.

Transfer the baking sheet to the preheated oven for 10 minutes. Flip pork over and bake for an additional 10 minutes, or until a thermometer inserted into the center of the pork registers 155°F. Transfer the pieces of pork to a cutting board and let stand 10 minutes before shredding into small pieces with a fork.

Meanwhile, once the water comes to a rolling boil, add 1-2 tablespoons of kosher salt, then drop the fettuccine in and cook according to the package directions for al dente. Reserve ½ cup of the pasta water, then drain the pasta and set aside.

For the sauce: In a medium bowl, whisk together the reserved pasta water, peanut butter, soy sauce, rice vinegar, ginger, and chili garlic sauce. Taste for seasoning and add salt if needed. Toss ⅓ cup of the sauce with the cooked pasta to coat.

For the honeyed oranges: Peel and section 4 large oranges over a medium bowl, squeezing the excess juice into the bowl. Whisk together the juice,1 tablespoon of honey, and ⅛ teaspoon ground allspice. Add the orange sections to the bowl and toss to coat.

To serve, divide pasta evenly among 4 shallow bowls or plates. Top with the remaining sauce, shredded pork, honeyed oranges (with as much of the juice as you'd like), green onions, and mint.