Emilie Meyer
Cooking pork shoulder in an air fryer is a great way to achieve tender, juicy meat with a crispy crackling. It's a simple process that delivers delicious results and is a perfect comfort food. The key to success is in the preparation and seasoning of the meat, as well as monitoring the cooking time and temperature to ensure the pork is cooked through. The air fryer's ability to circulate hot air speeds up the cooking process and ensures even cooking. This method is also energy-efficient and frees up oven space.
How to cook a pork shoulder in an air fryer
| Characteristics | Values |
|---|---|
| Cooking time | 12-14 minutes per pound at 400°F or 200°C |
| Resting time | 10 minutes |
| Internal temperature | 145°F or 62.7°C |
| Seasoning | Salt, pepper, garlic powder, olive oil, mixed herbs, fennel seeds, brown sugar, apple cider vinegar |
| Weight | 1.5 kg or 3 lbs |
| Air fryer capacity | 5.5 L or 5.5 Qt |
| Meat thermometer temperature | 85°C or 185°F |
| Leftover storage | 3-4 days in the fridge, 3 months in the freezer |
| Reheating | In the air fryer at 180°C or 350°F for 10 minutes |
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What You'll Learn
Scoring the rind
Firstly, check if your pork shoulder has been pre-scored by the butcher or seller. Most pork roasts are sold with the rind already scored, but if yours hasn't been scored, you can do it yourself. Take a sharp knife and carefully score the rind in a crisscross or diamond pattern. Ensure you only cut through the fat and not into the meat.
The scoring process helps the heat penetrate the meat evenly and also provides an opportunity to season the pork effectively. After scoring, pat the pork dry with a paper towel or kitchen towel. This step is important as it helps to ensure that the rind dries out, which is essential for achieving crispy crackling. If time allows, you can leave the meat uncovered in the fridge for a few hours or even overnight to enhance this process.
Once the pork is dry, it's time to season it generously with salt. Use coarse salt, such as sea salt, cooking salt, or kosher salt. Rub the salt into the scores on the rind. You can also add other seasonings at this stage, such as garlic powder, herbs, or pepper, to enhance the flavour. Don't be shy with the salt, as it plays a crucial role in achieving that irresistible crackling.
After scoring and seasoning, your pork shoulder is now ready to be placed in the air fryer. Place the pork rind-side up in the air fryer basket, ensuring that the roast doesn't touch the heating element due to its height. Set the temperature and cooking time according to the weight of your pork shoulder, typically around 200°C/400°F for about 20 minutes, and then adjust the temperature to 180°C/350°F until it is cooked through.
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Seasoning
Firstly, pat the pork dry with a paper towel or kitchen towel. This step is important as it helps to remove any excess moisture, ensuring that the seasoning will stick to the meat effectively. If you have time, you can also leave the meat uncovered in the fridge for a few hours or even overnight. This will further dry out the meat, especially the rind, resulting in a crispier crackling.
Next, score the rind of the pork shoulder. Use a sharp knife to make shallow cuts across the surface in a crisscross or diamond pattern. Be careful not to cut into the meat itself, just the fat or rind. This process helps the heat penetrate the meat more evenly and also provides more surface area for your seasoning.
Now it's time to apply the seasoning. For a classic pork roast flavour, rub the pork shoulder generously with coarse salt, making sure to work it into the scores you created earlier. You can also add other seasonings like pepper, garlic powder, mixed herbs, and brown sugar to enhance the flavour. Don't be shy with the salt, as it will help create that irresistible crispy crackling. You can also drizzle the pork with a small amount of olive oil or another cooking oil of your choice before applying the seasonings. This will help the spices stick to the meat and also promote even browning.
If you're looking for something a little different, you can try a spice rub. Mix your chosen spices with pineapple or pineapple juice, or even barbecue sauce, and rub it all over the pork. You can then marinate the pork in the fridge overnight to really enhance the flavour. This method works especially well for pulled pork recipes.
Finally, don't forget to season your pork shoulder steaks individually if you're cooking them in the air fryer. Drizzle a small amount of oil and your chosen seasoning over the steaks, tossing to ensure they are thoroughly coated. This will ensure that every bite is packed with flavour.
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Cooking time and temperature
The cooking time and temperature for pork shoulder in an air fryer depend on the weight of the meat and the thickness of the cuts. For example, thinner steaks will require a shorter cooking time, while thicker steaks will need a longer cooking time.
As a general rule, you should cook pork shoulder in an air fryer at a temperature between 180°C and 200°C (350°F and 390°F). The cooking time will vary depending on the weight of the meat, but it typically ranges from 90 to 120 minutes. For example, a 1.5 kg pork shoulder roast will take around 90 minutes to cook at 180°C (350°F).
It's important to use a meat thermometer to check the internal temperature of the pork shoulder to ensure it is fully cooked. The inside of the roast must heat to at least 70°C, or 145°F, to be considered safe to eat. For a pork shoulder roast, the ideal temperature is between 85°C and 90°C (185°F and 195°F).
Additionally, it is recommended to let the pork shoulder rest for 10 minutes after removing it from the air fryer. This allows the juices to redistribute and gives the meat a stronger, juicier flavour.
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Resting the meat
If you are making pulled pork, open the foil parcel and let the meat rest. Place the pork in a bowl and shred it using two forks. Discard any pieces of fat. If you are making a gravy, pour the cooking juices into a saucepan.
If you are cooking pork shoulder steaks, allow the steaks to rest for at least 3 to 4 minutes before serving. Spoon over the juices that have collected in the bottom of the air fryer for extra flavour.
For a pork joint, you can leave the joint uncovered for 10-20 minutes. If the crackling is not crispy, you can remove the skin from the meat, cover the meat, and leave it to rest for 20 minutes while you cook the skin at 220C for 15-20 minutes.
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Carving and serving
Once your pork shoulder is cooked, remove it from the air fryer basket and place it on a wooden cutting board. Cover the pork with foil and let it rest for 10 minutes before carving. This will allow the juices to redistribute, making the meat even more juicy. If you have cooked your pork with the crackling side up, place it crackling side down on the board.
Collect any cooking juices from the air fryer and use them to make a gravy. To make a cornstarch slurry, dilute a tablespoon of cornstarch with an equal amount of cold water. Add this to a saucepan with the meat juices, a cup of beef stock, and a teaspoon of apple cider vinegar. Simmer this over low heat, stirring, until the gravy thickens.
Use a sharp knife to carve the pork, placing your palm on top of the knife to cut through the crisp crackling. Serve the pork with the gravy and mashed, smashed, or roast potatoes. Leftover pork roast can be stored in the fridge for up to four days when wrapped well or in the freezer for up to three months.
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Frequently asked questions
Cooking time depends on the weight of the pork shoulder. It is recommended to cook pork shoulder in an air fryer for about 12-14 minutes per pound at 400 degrees Fahrenheit. For thinner pork shoulder steaks, reduce the cooking time, and for thicker steaks, increase the cooking time.
First, pat the pork shoulder dry with a paper towel and let it come to room temperature. Score the rind at 1cm intervals, being careful not to cut into the meat. Rub the pork shoulder with olive oil and season generously with salt, rubbing it into the scores.
It is recommended to cook pork shoulder in an air fryer at 400 degrees Fahrenheit for 20 minutes, then at 350 degrees Fahrenheit until cooked through. The internal temperature of the pork shoulder should reach 145 degrees Fahrenheit to be fully cooked through.
