Big Island Wild Pig with Cavatelli

Name: Big Island Wild Pig with Cavatelli
Cook time: 4 hours
Yield: 4 Servings
Ingredients: 2 teaspoons fennel seeds; 1 tablespoon smoked paprika; 2 teaspoons (packed) golden brown sugar; 1 teaspoon dried crushed red pepper; 1 1/2 pounds boneless pork shoulder (Boston butt) or wild boar, excess fat trimmed; 1/4 cup vegetable oil; 3 cups low-salt chicken broth; 12 ounces cavatelli, campanelle, or tubular pasta (such as penne)t; 2 tablespoons (1/4 stick) butter; 2 garlic cloves, peeled, pressed; 2 cups diced plum tomatoes (preferably organic; about 14 ounces); 8 cups (packed) arugula (preferably organic; about 8 ounces); 1 1/4 cups coarsely crumbled soft fresh goat cheese (about 6 ounces), divided

By Merriman s Waimea Waimea HIPhotographer Jeff Lipsky

November 17, 2009

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Can't find wild boar for this recipe? No sweat; Boston butt from your butcher works just fine.

Recipe notes