Air Frying Pork Shoulder: How Long Does It Take?

Air fryers are a versatile tool and can be used for more than just making chips. You can cook pork shoulder in an air fryer in a few simple steps. The cooking time depends on the size of the pork shoulder and the wattage of the air fryer, but it should be around 25 minutes per pound. For a boneless pork shoulder or leg joint weighing about 1-2 kg, cook it for 50 minutes to 1 hour 20 minutes at 320F/160C, and then 15-30 minutes at 400F/200C to get crispy crackling.

Cooking time and temperature

The cooking time and temperature for pork shoulder in an air fryer will depend on the size of the cut of meat, the wattage of the air fryer, and whether you are cooking the pork shoulder with the bone in or out.

For a boneless pork shoulder or leg joint weighing about 1-2 kg, cook it for 50 minutes to 1 hour, 20 minutes at 320°F/160°C, and then 15-30 minutes at 400°F/200°C to get a crunchy crackling. This is based on an estimated cooking time of 25 minutes per pound (450g).

If you are cooking a bone-in pork shoulder, it is recommended to cook it for approximately 25-30 minutes per 450g (1 pound). For example, a 1.7kg (3.7lb) cut was cooked for 90 minutes at 180°C/360°F, plus an additional 10 minutes to crisp up the crackling.

It is important to note that the best way to ensure the pork is cooked perfectly is to use a meat thermometer to check the internal temperature. The recommended internal temperature for a fatty cut of pork shoulder is 95°C/203°F.

Additionally, if you are cooking pork shoulder steaks, which are smaller and thinner cuts, the cooking time will be significantly reduced. For steaks that are roughly 170g/6oz each and 3cm/1" thick, the perfect cooking time is around 15 minutes at 200°C/390°F.

When cooking pork shoulder in an air fryer, it is also recommended to cook the meat at two different temperatures. First, cook it at a lower temperature to cook the meat slowly and infuse it with flavours. Then, increase the heat to give it a crispy crackling.

Scoring the skin

Use the Right Tool:

Use a sharp knife, preferably a small one, to score the rind. Be careful not to cut into the meat. You can also ask your butcher to score the rind for you if you're unsure or uncomfortable.

Interval and Pattern:

Score the rind at approximately 1 cm intervals. You can create a crisscross pattern or a diamond pattern. Just make sure you don't cut too deeply into the fat or the meat.

Timing:

If possible, score the skin before you begin the cooking process. This will help the salt penetrate the scores and enhance the crackling.

Salt Application:

After scoring the skin, rub a generous amount of salt into the scores. Make sure to use coarse salt such as sea salt, cooking salt, or kosher salt. This step will further enhance the crackling process.

Drying the Rind:

If you have the time, it's recommended to leave the meat uncovered in the fridge for a few hours or even overnight. This helps to dry out the rind, which is essential for achieving crispy crackling. Even an hour of drying time will make a difference.

Be Gentle:

When applying oil and seasonings to the pork shoulder, be careful not to rub too vigorously. You don't want to undo the scoring by smoothing out the cuts you've made. A gentle rub will ensure the flavors penetrate the scores without disturbing the pattern.

Tenting:

After removing the pork from the air fryer, let it rest for at least 10-15 minutes before carving. Use a tent of foil to cover the meat, which will help retain moisture and keep the crackling crisp.

Marinades and seasoning

The key to a delicious pork shoulder cooked in an air fryer is the seasoning and marinade. Here are some tips and suggestions to help you create a mouthwatering dish:

Choosing the Right Cut

Select a boneless pork shoulder roast that weighs around 3-4 pounds. This size typically works well with most standard air fryer models. If you're cooking for a smaller group, you can choose a smaller cut, but ensure it fits comfortably in your air fryer.

Trimming the Fat

While some fat is desirable to keep the meat juicy and flavourful, it's important to trim any excess fat from the pork shoulder. Leaving a thin layer of fat will ensure your meat stays moist without becoming greasy.

Seasoning and Marinade Options

The fun part of cooking is experimenting with different flavours! Here are some suggestions for seasoning blends and marinades:

• A classic blend of paprika, garlic powder, onion powder, salt, and pepper.
• For a kick of heat, add cayenne pepper, cumin, or red pepper flakes to the classic blend.
• Try a savoury rub with rosemary, thyme, sage, and a touch of brown sugar.
• For an Asian-inspired marinade, combine soy sauce, honey, garlic, and ginger.
• Keep it simple with just salt, pepper, and garlic powder.
• Go bold with a blend of chilli powder, cumin, paprika, and oregano.
• Experiment with fresh herbs like rosemary, thyme, or sage, combined with a touch of olive oil and lemon juice.

Marinating Time

For optimal flavour, it's best to let the pork shoulder marinate in the refrigerator for at least 2 hours. However, if you have the time, letting it sit overnight will allow the seasonings to penetrate the meat even more deeply.

Oil

You can choose to add a drizzle of oil to your pork shoulder before cooking. This can help enhance browning and crispiness. However, it's not necessary, as the natural fat in the meat will keep it moist and tender. If you do decide to use oil, a light coating of cooking spray or a drizzle of olive oil will do the trick.

Customisation

Feel free to get creative and customise your seasonings and marinades to suit your taste preferences. You can also enhance the flavour of the pork shoulder with additional sauces or condiments on the side, such as barbecue sauce, hot sauce, or aioli.

Don't Overcrowd

When placing the pork shoulder in the air fryer basket, ensure there is enough space for the hot air to circulate. Cook in batches if needed to avoid overcrowding, as this will affect the cooking time and the evenness of the results.

Resting the meat

Place the roast pork on a wooden or carving board, crackling side down. If you have cooked vegetables with the roast, remove them from the air fryer and add them to a serving dish. Pour any cooking juices from the meat into a saucepan to make gravy, or into a mould to serve with the meat.

You can cover the pork with a foil tent while it rests, which will keep it warm. The foil will also prevent the crackling from softening. After 10 minutes, use a sharp knife to slice the pork, placing your palm on top of the knife to cut through the crackling.

Your pork shoulder is now ready to serve!

Storing and reheating

Leftover pork shoulder can be stored in an airtight container in the fridge for up to three or four days. It can also be well wrapped and frozen for up to three months.

To reheat, place the pork in the air fryer at 350°F for 3 to 5 minutes. You can also reheat in the microwave or in a pan on the stove. Check that the pork is piping hot all the way through and cook for longer if needed.

Frequently asked questions