Pork Shoulder with Treviso Radicchio and Balsamic Vinegar

Ingredients

• ¼ teaspoon cayenne pepper
• 1 3 1/2-3 3/4-pound boneless pork shoulder (Boston butt), trimmed, cut into
• 3 tablespoons olive oil, divided
• 4 cups sliced onions (about 2 large onions)
• 1 ½ cups fruity white wine (such as Pinot Gris or Chenin Blanc)
• 2 cups low-salt chicken broth
• 4 tablespoons extra-virgin olive oil
• + 13 more ingredients
• • 2 heads of Treviso radicchio
  • 2 tablespoons aged balsamic vinegar
  • Kosher salt and freshly ground black pepper
  • 3 cups arugula
  • 1 tablespoon fresh lemon juice
  • ¹/₈ teaspoon ground cloves
  • ½ teaspoon ground coriander
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground cinnamon
  • 1 1/2"-2" cubes
  • 1 tablespoon kosher salt
  • 1 tablespoon (packed) dark brown sugar
  • ½ teaspoon ground ginger

Mix first 8 ingredients in a large bowl. Add pork and toss to coat. Cover and chill, tossing occasionally, at least 8 hours or overnight. Heat 2 tablespoons oil in a large heavy pot over medium-high heat. Working in batches, brown pork on all sides, lowering heat if meat begins to scorch, about 5...

View full recipe at Epicurious