Name: Pork Shoulder with Treviso Radicchio and Balsamic Vinegar
Yield: 6 Servings
Ingredients: 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

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