Pork Shoulder with Treviso Radicchio and Balsamic Vinegar

Ingredients

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

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

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