Air Fryer Pulled Pork
If you have an air fryer at home, try this air fryer shredded pork jerky. The more you chew it, the more delicious it becomes. It tastes better than the ones you buy outside!
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Ingredients Needed
Main Ingredients
Pork tenderloin: The main ingredient. Pork tenderloin has tender texture, clear texture, high lean meat content and fine fiber. Cooking in an air fryer can maintain its fresh and tender taste and is easy to tear into shreds, making it suitable for making shredded pork.
Substitutions
Cooking wine: It can effectively remove the fishy smell of pork and add a unique flavor to pork.
Light soy sauce: used for seasoning and coloring, and also adds a salty and fresh flavor to the pork tenderloin, giving the pork an attractive color after cooking.
Oyster sauce: Its main function is to increase the umami flavor, enrich the taste of pork, and make the hand-shredded pork taste more mellow and delicious.
Chicken essence: used to enhance the flavor and improve the overall freshness of the dish.
Pepper: removes fishy smell and enhances flavor, masks the fishy smell of pork, gives dishes a unique aroma, and stimulates appetite.
BBQ Sauce: Soul sauce for extra flavor, giving the pulled pork a rich BBQ flavor.
How do I keep pork from drying out in the air fryer?
Marinating: Before cooking, the pork is thoroughly marinated with seasonings such as cooking wine, light soy sauce, oyster sauce, chicken essence, pepper and barbecue ingredients. Marinating adds flavor to the pork, locks in moisture and keeps it moist during the grilling process.
Control the temperature and time: Set the temperature of the air fryer between 140 and 180 degrees Celsius, adjust the cooking time according to the thickness of the pork, to avoid excessive heat or too long cooking time causing the pork to dry out.
Timely turning: During cooking, turn the pork every few minutes to ensure that the pork is evenly heated and avoid partial drying.
Grease: You can brush a thin layer of cooking oil on the surface of the pork to help lock in moisture and make the pork more tender.
Add moisture: Add a small amount of water or stock to the bottom of an air fryer, or use an air fryer with a steam function to increase humidity during cooking and prevent the pork from drying out.
Cooling treatment: After cooking, remove the pork from the air fryer to avoid water loss caused by prolonged sitting.
INGREDIENTS
MAIN INGREDIENTS
- 400g pork tenderloin
SEASONINGS
- 10ml cooking wine
- 1 tablespoon soy sauce
- Half spoon of oil
- 2g chicken stock
- 1g pepper
- 2 tablespoons barbecue seasoning
DIRECTIONS
STEP 1
Processing pork tenderloin:
Prepare a piece of pork tenderloin, wash it with clean water and remove impurities on the surface.
Slice the pork tenderloin thinly and then cut into finger-thick strips.
STEP 2
Wash and squeeze out the water:
Put the cut pork tenderloin into clean water and wash it twice to remove blood and impurities.
After cleaning, take out the pork tenderloin and squeeze out the moisture with your hands.
STEP 3
Marinated pork tenderloin:
Put the drained pork tenderloin into a large bowl, add appropriate amount of cooking wine, light soy sauce, oyster sauce, chicken essence, pepper powder, and 2 spoons of barbecue seasoning.
Wear gloves and mix thoroughly.
STEP 4
Air-dried pork tenderloin:
Place the seasoned pork tenderloin on a clean curtain in a ventilated place and air dry for 2 hours.
Tips:
If you have enough time, air-drying for 24 hours will be more effective, making the pork tenderloin firmer and chewier.
STEP 5
Prepare for frying:
Line the air fryer with tin foil, put the dried pork tenderloin into the air fryer covered with tin foil, and place them evenly.
After laying out the dried meat, cover it with a layer of tin foil to prevent excessive evaporation of moisture on the surface of the dried meat and avoid drying it out.
STEP 6
Roast pork tenderloin:
Preheat the air fryer to 140 degrees and bake for 60 minutes.
After 60 minutes, dry-turn the pork tenderloin and roast for another 20 minutes.
STEP 7
Completion:
When the time is up, the delicious air fryer pulled pork is ready.
Common Mistakes to Avoid
Improper handling of pork tenderloin:
If the pork tenderloin is not cleaned thoroughly, blood and impurities will remain, affecting the taste and hygiene.
When cutting pork tenderloin, if you cut it too thick or too thin, it will not only affect the flavor, but may also cause uneven doneness when roasted. If it is too thick, it will be difficult to cook through, and if it is too thin, it will easily dry out.
Moisture handling errors:
If the pork tenderloin is not fully squeezed out after washing, the marinade will be diluted, making it difficult for the pork to fully absorb the seasoning, resulting in a bland taste. In addition, during the frying process, excessive moisture may cause oil splashing.
There is an error in the pickling process:
The amount of seasoning used during marinating is not accurate. For example, too much cooking wine will have a strong wine taste, while too little barbecue seasoning will result in poor flavor.
In addition, if it is not mixed thoroughly, the pork tenderloin will be unevenly flavored and have a mixed taste.
Incorrect air drying operation:
If the air-drying time is too short, the moisture loss of the pork tenderloin will be insufficient, resulting in the meat not being firm enough and having a soft texture, which is not conducive to subsequent baking.
If the pork is not placed in a ventilated place to dry, it may deteriorate or produce an unpleasant odor.
Air fryer preparation is not enough:
Forgetting to line the air fryer with tin foil will cause the jerky to stick to the pan, making it difficult to clean and may also cause the bottom of the jerky to burn.
If the jerky is not covered with tin foil, the moisture on the surface of the jerky will evaporate excessively, making it dry and tough and having a bad taste.
Baking deviation:
If the baking temperature is too high, the surface of the pork will burn quickly while the inside is not cooked through; if the temperature is too low, the jerky will lose too much moisture and become dry and hard. If the baking time is insufficient, the pork will be undercooked; if the baking time is too long, the jerky will be too dry and lose its fresh and tender taste.
More delicious recipes to try
Crispy and Fluffy Air Fryer Crescent Rolls
Easy and Simple Air Fryer Peanut Butter Oat Cookies
Easy Air Fryer Pigs in a Blanket Recipe
Air Fryer Ham and Cheese Pizza
Recipe Variations
Mexican-style roll: Shredded pork, lettuce, tomato, onion, shredded cheese and salsa are wrapped in a corn tortilla and baked at 160 degrees for 3-5 minutes. It has a rich and diverse taste and is full of exotic flavor.
Italian-style pizza: Spread pizza sauce on the crust, top with shredded pork, mozzarella cheese, diced bell peppers and mushroom slices, and bake at 180 degrees for 8-10 minutes. The stringy effect is extremely tempting.
Chinese Roujiamo: Chop the pork, add green pepper, chopped green onion and braised pork sauce, mix well, and put it into Baiji steamed bun. If you like spicy taste, you can add some chili oil. Take a bite, the steamed bun is crispy and the meat is fragrant.
Korean bibimbap: Place shredded pork, spinach, shredded carrots, bean sprouts, and fried eggs on top of the rice. Add Korean hot sauce and mix well for a full Korean flavor.
Recipe analyzer
- Recipes: Air Fryer Pulled Pork
- Main Ingredients:1
- Servings per recipe:1
- Servings size:400 g
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Energy (calories)：572 kcal
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Protein：104.68 g
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Fat：14.04 g
Why gray?
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Carbohydrates：0 g
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Protein: 78%447 kcal
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Fat: 22%127 kcal
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Carbohydrates: 0%0 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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