- 1 tablespoon kosher salt
- 1 tablespoon (packed) dark brown sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground coriander
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon ground cloves
- 1 3 1/2-3 3/4-pound boneless pork shoulder (Boston butt), trimmed, cut into
- 1 1/2″-2″ cubes
- 3 tablespoons olive oil, divided
- 4 cups sliced onions (about 2 large onions)
- 1 1/2 cups fruity white wine (such as Pinot Gris or Chenin Blanc)
- 2 cups low-salt chicken broth
- 4 tablespoons (plus more) extra-virgin olive oil, divided, plus more for drizzling
- 2 heads of Treviso radicchio, each cut into 6 wedges with some core attached
- 2 tablespoons aged balsamic vinegar plus more for drizzling
- Kosher salt and freshly ground black pepper
- 3 cups (lightly packed) arugula
- 1 tablespoon fresh lemon juice
- 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 minutes per batch. Using tongs, transfer pork to a medium bowl. Add remaining 1 tablespoon oil and onions to pot; sauté until slightly softened and golden brown, about 5 minutes. Add wine; cook, scraping up browned bits, until reduced by half, about 2 minutes. Add broth; return pork to pot.
- Reduce heat to low, cover pot, and simmer, stirring occasionally, until pork is tender, about 2 hours. Reserve 3/4 cup braising liquid for radicchio. Set pork in remaining liquid aside. DO AHEAD: Can be made 2 days ahead. Chill pork and reserved 3/4 cup braising liquid separately (uncovered) until cold, then cover and keep chilled. Rewarm before serving.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Working in batches, add radicchio and sauté on each cut side, adding more oil to pan between batches if needed, until browned, 2-3 minutes per side; transfer radicchio to a plate. Place all cooked radicchio back in skillet and add reserved pork-braising liquid. Cover and cook until crisp-tender, about 3 minutes. Add 2 tablespoons vinegar; bring to a simmer and cook, uncovered, until juices have thickened, about 1 minute. Season to taste with salt and pepper.
- Toss arugula, remaining 3 tablespoons oil, and lemon juice in a large bowl. Season to taste with salt and pepper.
- Divide pork with juices among plates. Arrange radicchio alongside. Divide arugula salad among plates. Drizzle radicchio with oil and a small amount of vinegar.