Air-Fryer Pulled Pork & Veggie Flatbread Pizzas

Wash 1 medium red bell pepper, remove the stem and seeds, and slice it into very thin strips.

Wash 2 cups of baby spinach and pat dry with paper towels. Mince 2 cloves of garlic.

Heat 1 tbsp of olive oil in a skillet over medium heat. Add the sliced red bell pepper and minced garlic, sautéing for 3 minutes until the pepper begins to soften.

Add 2 cups of baby spinach to the skillet and cook for 1 to 2 minutes just until wilted. Season with a pinch of salt and black pepper, then remove from heat.

Shred 1.5 lb of leftover cooked pork shoulder (from Day 1) into bite-sized pieces.

Pour 1/4 cup of leftover sweet and savory pork braising liquid (from Day 1) into a small saucepan. Bring to a boil over medium-high heat and let it bubble for 2 minutes to pasteurize and thicken slightly, then remove from heat.

Place 4 flatbreads on a clean work surface. Divide the wilted spinach and sautéed bell peppers evenly among the flatbreads.

Top each flatbread with the shredded leftover pork shoulder. Tear 8 oz of fresh mozzarella cheese into small pieces and scatter them over the pork.

Preheat the air fryer to 375°F. Working in batches to avoid crowding, place the flatbreads in the air fryer basket and cook for 5 to 6 minutes, or until the flatbread edges are crispy and the mozzarella is melted and bubbly.

Drizzle the warm, concentrated braising liquid over the hot pizzas, slice into wedges, and serve immediately.