Making Pork Roast In An Air Fryer: Is It Possible?

Yes, you can make pork roast in an air fryer! It's a juicy and delicious meal that can be made in under an hour with just a few simple ingredients. The air fryer method produces a roast that is crispy on the outside and tender on the inside.

Choosing the right cut of pork

Type of Roast

The first step is to decide on the type of roast you want to make. The most common cuts for roasting include the pork loin, pork tenderloin, pork shoulder, and pork leg. Each of these cuts has distinct characteristics and optimal roasting methods.

Size and Weight

Consider the size and weight of the roast, especially in relation to the capacity of your air fryer. A roast that is too large may not fit properly or could touch the heating element. As a general guideline, aim for a roast that is around 1.5 kg (3 lbs) for a standard 5.5L air fryer. If you have a larger air fryer, you can adjust and choose a bigger roast.

Fat Content

Fat content plays a crucial role in the flavour and moisture of your roast. Look for a cut with a good balance of meat and fat. Fat helps insulate the meat, keeping it juicy and tender. Cuts like pork belly and pork shoulder are known for their higher fat content, making them excellent choices for roasting.

Bone-in or Boneless

Pork roasts can be purchased with or without the bone. Bone-in roasts, such as a crown roast (pork loin) or bone-in pork shoulder, can be more challenging to carve but often have richer flavour. Boneless roasts, on the other hand, are easier to work with and provide neat, even slices.

Skin-on or Skinless

The presence of skin on your pork roast is essential for achieving crispy crackling, a desirable feature of roasted pork. Opt for skin-on roasts, such as skin-on pork loin or pork belly, to get that delicious, crunchy texture. If you prefer skinless roasts, focus on cuts that are naturally leaner, like pork tenderloin, and consider adding an extra layer of fat (such as bacon) during cooking to prevent dryness.

Cooking Time and Temperature

Different cuts of pork have varying optimal cooking times and temperatures. Pork tenderloin, for example, cooks faster due to its leaner nature and should be roasted at higher temperatures (425 degrees Fahrenheit) for a shorter duration (20-25 minutes). On the other hand, pork shoulder benefits from low and slow cooking to allow its fat to render and create a tender, flavourful result.

In summary, when choosing the right cut of pork for your air fryer roast, consider the size, weight, fat content, bone-in or boneless option, and the presence of skin. Opt for cuts with a good balance of meat and fat, and remember that fat equals flavour and moisture. Additionally, pay attention to the cooking time and temperature recommendations for each cut to ensure optimal results.

Scoring the pork rind

Firstly, remove the pork from its packaging and any netting. Use a paper towel to pat the pork dry. Then, use a small, sharp knife to carefully score the rind. Make sure you only cut the skin and do not cut into the meat. The ideal interval between scores is about 1 cm. If you are not comfortable doing this yourself, you can ask your butcher to score the rind for you.

Once you have scored the rind, if you have time, it is recommended to leave the meat uncovered in the fridge for a few hours or even overnight. This helps to dry out the rind, which will result in a crispier crackling. Even just an hour of drying time will help the crackling process.

After scoring and drying, the next step is to rub olive oil and a generous amount of coarse salt into the scores on the rind. You can then place the pork in the air fryer basket, rind side up, and cook according to your chosen recipe's instructions.

Preparing the pork rub

Firstly, select a suitable cut of pork for your roast. A boneless pork roast, either from the leg or shoulder, is a good option. Ensure that the size of the roast fits comfortably in your air fryer, allowing some space for airflow.

Once you have chosen your pork roast, remove it from its packaging and pat it dry with paper towels. This step is important as it helps to remove any excess moisture, which can affect the crispness of the final product.

Next, using a small sharp knife, score the rind or fat layer of the pork. Make careful, shallow cuts about 1cm apart, being mindful not to cut into the meat itself. This process helps the fat render out more easily during cooking, resulting in a crispier skin. If you're not comfortable doing this yourself, you can ask your butcher to score the rind for you.

After scoring, it is beneficial to leave the meat uncovered in the refrigerator for a few hours or, ideally, overnight. This step dries out the rind, further promoting that sought-after crispy texture. Even if you're short on time, an hour or two in the fridge will help the process.

Now it's time to apply the rub. Start by rubbing the pork all over with olive oil. Be generous, ensuring the oil coats all surfaces of the meat.

Next, it's time to add the seasonings. For a simple yet classic flavour profile, use coarse salt, rubbing it generously into the scored rind and all over the meat. You can also add other seasonings like pepper, garlic powder, and paprika to enhance the flavour. Be creative and adjust the seasonings to your taste preferences.

If desired, you can also create a more complex rub by mixing salt and pepper with other dry ingredients like crushed fennel seeds, brown sugar, or even a pre-made seasoning blend like Montreal Steak Seasoning. Experiment with different combinations to find your perfect flavour profile.

Once the rub is applied, you can let the pork sit for a while to allow the flavours to penetrate the meat. If you have the time, placing it back in the refrigerator, uncovered, for about 10 minutes or longer will help enhance the flavours and continue drying out the rind.

Your pork roast is now ready to be placed in the air fryer and cooked according to your chosen recipe's instructions. Remember to adjust the cooking time and temperature based on the size of your roast and the specific model of your air fryer.

By following these steps and taking the time to prepare your pork rub, you'll be well on your way to creating a mouth-watering air-fried pork roast with a crispy exterior and juicy, tender meat.

Cooking time and temperature

The cooking time and temperature for pork roast in an air fryer depend on the weight of the roast and the desired level of doneness. Here is a comprehensive guide:

Cooking Temperature:

It is recommended to cook pork roast at a high temperature initially and then reduce the heat to ensure a crispy exterior and juicy interior. Most recipes suggest starting at 400°F (200°C) and then lowering the temperature to 350°F (180°C) or 360°F (165°C).

Cooking Time:

The cooking time varies based on the weight of the pork roast. A good rule of thumb is to allow for approximately 25 minutes per pound (450g) of meat. Here are some specific guidelines:

• For a 1.2kg (or 2.5-pound) pork roast, cook for 30-35 minutes at the initial high temperature and then for another 30-35 minutes at the reduced temperature.
• For a 1.5kg (or 3-pound) pork roast, cook for 20 minutes at 400°F (200°C) and then for approximately 25 minutes per 500g at 350°F (180°C). This would total around 65 minutes.
• For a 2-pound pork roast, the total cooking time is approximately 50 minutes.

Doneness:

The ideal doneness temperature for pork roast is between 145°F (63°C) and 165°F (75°C). It is recommended to use a meat thermometer to check the internal temperature of the roast.

Resting:

Allow the pork roast to rest for at least 10 minutes after removing it from the air fryer. This helps the juices redistribute, resulting in juicier meat.

Tips:

• The exact cooking time may vary depending on the size and model of your air fryer, so it is important to keep an eye on the roast during the first few cooks.
• For a crispy exterior, brush the pork roast with olive oil and season it every 10 minutes during cooking.
• To ensure even cooking, start with a room-temperature roast (remove it from the fridge about an hour before cooking).
• For perfect crackling, pat the pork roast dry and leave it uncovered in the fridge overnight before cooking.

Resting the meat

The USDA recommends that pork should be allowed to rest for five minutes after it reaches an internal temperature of 145°F. This is the minimum safe temperature for cooking pork, and the meat will still be a little pink in the middle at this temperature. If you prefer your meat to be more well-done, cook it to a temperature of 155°F or 160°F.

If you are cooking your pork roast with vegetables, you can remove the roast and let it rest while the vegetables continue to cook.

Frequently asked questions