Emilie Meyer
Cooking pork roast in an oil-less fryer is a great way to get a juicy roast with a crispy exterior. The high heat of the air fryer seals in the juices, preventing the meat from drying out, and creates a flavorful browned crust. The cooking time depends on the weight of the roast and the size of the fryer, but a good rule of thumb is 20-25 minutes per pound at 350°F/175°C. The ideal finished internal temperature for pork loin is 145°F, which yields a juicy medium doneness.
Characteristics and Values Table for Cooking Pork Roast in an Oil-Less Fryer:
| Characteristics | Values |
|---|---|
| Cooking Temperature | 350°F-390°F (175°C-198°C) |
| Cooking Time | 15-25 minutes per pound |
| Internal Temperature | 145°F-160°F (63°C-71°C) |
| Resting Time | 3-10 minutes |
| Oil | 2 teaspoons of olive oil, vegetable oil, grapeseed oil, or cooking spray |
| Seasoning | Salt, garlic, rosemary, sage, thyme, onion, paprika, red bell pepper, poultry seasoning |
| Size | 1.5 kg/3 lbs for a 5.5L/5.5-5.8 Qt air fryer |
| Sides | Mashed potatoes, roasted potatoes, green beans, roasted carrots, dinner rolls, sweet potatoes, broccoli, asparagus |
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What You'll Learn
Cooking time and temperature
The cooking time and temperature for pork roast in an oil-less fryer depend on the weight of the roast and the size of the fryer. It is recommended to cook the pork roast for 15–25 minutes per pound at 350–370°F (177–188°C) until the internal temperature reaches 145°F (63°C).
For example, a 2.87-pound roast will take about 40 minutes to cook at 360°F (182°C), while a 3-pound roast will take 40–45 minutes at 370°F (188°C). A 1.5 kg roast cooked at 200°C for 20 minutes, then at 180°C, will take approximately the same time.
It is important to note that the size of the roast should be appropriate for the fryer. A roast that is too big or tall may touch the cooking element. A 1.5 kg/3 lb roast fits well in a 5.5 L/5.5–5.8 Qt air fryer.
The ideal finished internal temperature for pork roast is 145°F (63°C), which yields a juicy medium doneness. For a more well-done roast, extend the cooking time to reach an internal temperature of 160°F (71°C). It is recommended to use a meat thermometer to monitor the temperature and ensure the roast is fully cooked.
Additionally, the cooking time can be adjusted for thicker roasts and higher temperature preferences. For bone-in roasts, add 15–20 minutes to the cooking time.
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Choosing the right cut of pork
Pork shoulder is a popular choice for roasting. It is a large joint, often boned and divided into more manageable-sized joints. It is lean, but has a layer of fat underneath the skin, which makes it ideal for achieving good crackling. It is also relatively inexpensive and has a great flavour.
Pork loin is another good option for roasting. It is a wider and larger cut than its tenderloin counterpart, typically weighing between 3 and 5 pounds. It can be purchased on or off the bone and has a fat cap running along its top. Loin roasts are great for feeding a crowd and creating tasty leftovers. They can be brined, rubbed with spices, or tossed in a marinade before roasting. If you're using an air fryer, trim away any excess fat and cook at 370°F for 35-45 minutes for a 3-pound roast.
Pork tenderloin is a longer, thinner, and leaner cut, weighing around 1 and ½ pounds. It has a darker colour and little to no fat, so it cooks much quicker than other cuts. It is ideal for a low-prep meal but be careful not to overcook it, as it can dry out. Cook at 425°F for 20 to 25 minutes, depending on its size, until it reaches an internal temperature of 145°F.
Other cuts to consider are pork belly, which is known for its high fat content and juicy, tasty bite, and pork steak, which is a tender and flavourful cut from the shoulder or "butt" portion of the pig.
Remember, the cooking time and temperature will vary depending on the cut of pork and your preferred cooking method. Always use a meat thermometer to check the internal temperature of your roast, which should be at least 145°F for pork.
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Preparing the pork
Before cooking, remove the pork from its packaging and any netting. Pat the meat dry with a paper towel, and use a small sharp knife to score the rind at 1 cm intervals, being careful not to cut into the meat itself. You can ask your butcher to do this step for you if you prefer. Leaving the meat uncovered in the fridge overnight will help dry the rind and improve the crackling, but if you're short on time, even an hour or a few hours will help.
When you're ready to cook, rub the pork all over with olive oil, vegetable oil, or grapeseed oil. You can also use an oil mister or cooking spray. A 3-pound roast will require about 2 teaspoons of oil. If you're using a seasoning mix that contains salt, reduce the amount you add to the roast to a quarter of a teaspoon. Next, add a generous amount of coarse salt, kosher salt, or sea salt to the rind, rubbing it into the scores. You can also add other seasonings like garlic, rosemary, sage, thyme, or a store-bought poultry seasoning mix.
Place the roast into the air fryer basket with the rind facing up. If your pork came tied with butcher's twine, you can choose to keep it on or remove it before cooking. Tying the roast can help it cook evenly and make it easier to carve, but removing the twine allows for more even crackling.
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Cooking methods
Preparation:
Before cooking, remove the pork roast from its packaging and pat it dry with a paper towel. Score the rind at 1cm intervals, being careful not to cut into the meat. This can also be done by a butcher. Leaving the meat uncovered in the fridge overnight helps dry the rind and assists in the crackling process. However, if you are short on time, a few hours will still be beneficial.
Seasoning:
Rub the pork roast with olive oil, vegetable oil, grapeseed oil, or cooking spray. Ensure all sides of the roast are coated. Sprinkle the roast with a generous amount of salt, especially on the rind, and rub it into the scores. You can also add other seasonings like garlic powder, onion powder, paprika, poultry seasoning, or a store-bought seasoning mix.
Cooking:
Place the pork roast in the air fryer basket with the rind side up. For a 1.5 kg roast, set the air fryer to 200°C/400°F and cook for 20 minutes, then reduce the temperature to 180°C/350°F and cook until done. A 3-pound roast will take around 40 minutes to cook at 360°F, or 35-45 minutes at 370°F. The ideal internal temperature for the pork roast is 145°F for medium doneness. For a more well-done roast, increase the temperature to 160°F. Always use a meat thermometer to ensure the pork is fully cooked.
Resting and Serving:
Let the pork roast rest for at least 3-5 minutes before slicing and serving. The roast can be served with various sides, such as roasted potatoes, green beans, mashed potatoes, carrots, or dinner rolls.
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Serving suggestions
The high heat of an air fryer means that pork loin can be cooked quickly, resulting in a juicy roast with a browned crust. This makes it a great choice for a weekday meal.
A simple side dish of mashed potatoes and your favourite green vegetable, such as green beans, goes well with the roast. Alternatively, roasted potatoes and gravy are also a good choice.
If you're cooking for a crowd, a 3-pound roast is a good option as it will feed several people. You can also brine the pork loin for 1-2 hours in a salty brine solution before cooking to add extra flavour and moisture.
If you have leftovers, store them in an airtight container in the fridge for 3-4 days or freeze them in freezer bags for up to three months. Reheat covered in the microwave at 50% power, or thaw overnight in the fridge before reheating.
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Frequently asked questions
The cooking time depends on the weight of the roast and the temperature of the fryer. A good rule of thumb is to cook the roast for 15-25 minutes per pound at 350-370°F (177-188°C).
The ideal finished internal temperature for a pork roast is 145°F, which yields a juicy medium doneness. For a more well-done roast, you can cook it to around 160°F.
The size of the roast you can cook will depend on the size of your oil-less fryer. A 1.5 kg / 3 lb roast fits well in a 5.5 L / 5.5 Qt fryer, while a 2.6 Qt fryer can fit a 3 lb roast.
