Pulled pork from the air fryer

Ingredients for 4 servings:

• 1.2 kg pork neck
• 2 tbsp soy sauce
• 1 tbsp mustard
• 2 tbsp garlic powder
• 2 tbsp paprika powder
• ½ tbsp salt
• 1 tbsp pepper
• 1 tbsp thyme
• ½ tbsp marjoram
• 1 tsp smoked salt
• possibly chili powder
• 1 dash of BBQ sauce
• 50 ml apple juice

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 4 hours 15 minutes

Also required for preparation: baking paper and aluminum foil. Wash and pat dry the pork neck, then rub it with soy sauce and mustard. Mix the spices; if you like it spicier, you can add chili powder. Then rub the meat with the rub; the soy sauce and mustard will help it stick to the meat. Now wrap the meat in baking paper so that one opening is facing up. Wrap the aluminum foil around it (I usually use two layers of aluminum foil to make it nice and airtight) and note where the opening in the baking paper is. Now place it in the Airfryer with the opening facing up so that the meat juices stay in the baking paper. Leave in the Airfryer at 160 degrees Celsius in roast mode for 3.5 hours. I have a Ninja Flexdrawer and, when I have more meat, I make two packages out of 2.5 kg, for example, and put each in a separate compartment. Now let the meat rest for 30 minutes. Meanwhile, heat the BBQ sauce with the apple juice in a saucepan. Then, open the meat package in a casserole dish and pour the resulting meat juices into the dish. Now you can pull the meat apart (ours fell apart beautifully). Finally, mix with the barbecue apple juice sauce. Note: I was simply thrilled that I no longer had to scrub the oven and could still enjoy wonderful pulled pork.