Prepare seasoned carnitas according to package directions. Set aside. Bring a large pot of salted water to a boil and cook pasta until al dente.
Add olive oil to a medium-size skillet over medium-high heat. Add the peppers and sauté until tender. Set aside on a plate.
Add heavy cream, sour cream, Parmesan cheese, chili powder, cumin, and paprika to the skillet. Whisk and let simmer until it starts to thicken. Add pork and peppers to the sauce and toss until coated and heated through.