Big Island Wild Pig with Cavatelli

Ingredients

• 1 ½ pounds boneless pork shoulder (Boston butt) or wild boar, excess fat trimmed
• ¼ cup vegetable oil
• 3 cups low-salt chicken broth
• 8 cups (packed) arugula (preferably organic)
• 2 teaspoons (packed) golden brown sugar
• 12 ounces cavatelli, campanelle, or tubular pasta (such as penne)
• 2 tablespoons butter
• + 7 more ingredients
• • 2 cloves garlic
  • 2 cups plum tomatoes (preferably organic)
  • 1 teaspoon dried crushed red pepper
  • 2 teaspoons fennel seeds
  • 1 tablespoon smoked paprika
  • 1 ¼ cups coarsely crumbled soft fresh goat cheese (about 6 ounces), divided
  • Smoked paprika is sometimes labeled Pimenton dulce or Pimenton de la vera dulce. It's available at some supermarkets, at specialty foods stores, and from latienda.com. Wild boar is available from preferredmeats.com.

Preheat oven to 375°. Enclose fennel seeds in resealable plastic bag; using mallet, coarsely crack seeds. (Alternatively, crack seeds in mortar with pestle.) Mix seeds, smoked paprika, brown sugar, crushed red pepper, 3/4 teaspoon salt, and 1/4 teaspoon black pepper in small bowl to blend. Place ...

View full recipe at Epicurious