Air-Fried Pork Shoulder: A Quick, Crispy Delight

Cooking pork shoulder in an air fryer is a great way to make a classic pork roast with tender, succulent meat and crispy crackling. This method is easy to follow and produces delicious results. You'll need an air fryer, a mixing bowl and a large silicone mould. The pork skin should be scored and rubbed with oil and salt before cooking. The cooking time will depend on the weight of your pork, but it should be cooked for around 90 minutes at 180C.

Scoring the pork skin

Once the pork skin is scored, it's time to rub it with oil and seasonings. You can use vegetable oil, olive oil, or any oil of your choice. Rub the oil generously into the scored skin, making sure to get into the crevices. This will help the seasonings stick to the skin and enhance the flavour.

For seasonings, sea salt is a classic choice. Sprinkle a generous amount of sea salt over the oiled skin and rub it in. You can also add mixed herbs for extra flavour. The herbs will stick to the oil and create a delicious, crispy coating.

After the pork skin is scored, oiled, and seasoned, it's ready to be placed in the air fryer. Place the pork joint, skin-side up, into a large silicone mould or directly into the air fryer basket. Make sure there is enough space for the hot air to circulate and crisp up the skin.

Cooking time will vary depending on the weight of your pork shoulder. For a 1.7 kg (3.7 lbs) pork shoulder, cook for around 90-120 minutes at 180 degrees Celsius. Check on the progress after 40 minutes and adjust the cooking time as needed.

Once the cooking time is up, remove the pork from the air fryer and let it rest. This will allow the juices to redistribute and the crackling to crisp up further. Place the roast pork, crackling side down, on a wooden cutting board and let it rest for about 10 minutes.

Rubbing in oil and salt

Cooking pork shoulder in an air fryer is a great way to get tender, succulent meat with crispy crackling. To get the perfect crackling, it's important to rub in oil and salt before cooking.

First, pat the pork dry with kitchen towels. Place the pork on a large piece of kitchen foil, rind side up. Drizzle the pork with a little oil, then rub the oil into the rind with your hands. Next, add a pinch of sea salt and rub this into the pork skin as well. You can also add mixed herbs at this stage if you like.

Once you've rubbed in the oil and salt, wrap the foil tightly around the pork to cover it completely. Place the pork in a preheated air fryer and cook for 90-120 minutes, depending on the weight of your pork. Check the internal temperature of the pork by inserting a meat thermometer into the middle of the meat, avoiding the crackling. It should be nearing 90°C (195°F).

When the pork is cooked, carefully remove it from the air fryer basket and leave it to rest, crackling uncovered, for 10 minutes. Place the roast pork, crackling side down, on a wooden cutting board and slice the meat. Serve with apple sauce, roast potatoes and crispy veg slaw.

Cooking time and temperature

To ensure the pork is cooked to perfection, it is essential to monitor the internal temperature of the meat. Insert a meat thermometer into the middle of the meat, avoiding the crackling, and ensure it reaches 90 degrees Celsius (195 degrees Fahrenheit). This temperature range guarantees that the meat is cooked thoroughly, resulting in tender and succulent pork.

While cooking, it is advisable to open the foil wrapping the pork shoulder to expose the crackling. This technique allows the hot air to circulate directly onto the pork skin, creating a crispy and golden finish. Remember to remove the roast from the air fryer basket and let it rest for about 10 minutes before slicing, allowing the juices to settle and ensuring a juicy and flavourful bite.

Additionally, the cooking time can be influenced by personal preferences for the doneness of the meat. For a slightly rarer centre, reduce the cooking time by a few minutes, and for a well-done roast, extend the cooking time by 10-15 minutes. Adjustments like these allow you to customise the cooking process to your desired level of doneness.

Resting the meat

Once you've cooked your pork shoulder in the air fryer, it's important to let the meat rest before slicing into it. Remove the pork from the air fryer basket and place it on a wooden cutting board, crackling side down. Leave it to rest, uncovered, for about 10 minutes. This will allow the juices to redistribute throughout the meat, ensuring it stays moist and tender.

While the meat is resting, you can prepare the rest of your meal. Remove the air-fried vegetables and place them in a serving dish. You can also make a gravy using the cooking juices from the pork. Simply pour the juices into a saucepan and add a cornstarch slurry (made by mixing a tablespoon of cornstarch with an equal amount of cold water) and some beef stock.

After the resting time has passed, use a sharp knife to slice the pork. Place your palm on top of the knife to help you cut through the crisp crackling. Then, lay the sliced pork on top of the vegetables and drizzle with the meat juices.

Now you're ready to serve your delicious air-fried pork shoulder! Enjoy it with apple sauce, roast potatoes, and a side of crispy veg slaw.

Making gravy

Cooking pork shoulder in an air fryer is a great way to get tender, succulent meat with crispy crackling. But what about the gravy? Here's a step-by-step guide to making delicious gravy to accompany your air-fried pork shoulder.

Firstly, remove the roast pork from the air fryer basket and leave it to rest, crackling uncovered, for around 10 minutes. This will allow the juices to redistribute throughout the meat, ensuring it stays moist and flavourful. Place the roast pork, crackling side down, on a wooden cutting board. This will help to keep the crackling crisp and prevent it from becoming soggy.

Next, pour any cooking juices that have accumulated in the air fryer basket into a saucepan. These juices are packed with flavour and will form the base of your gravy. If you want a thicker gravy, you can make a cornstarch slurry by mixing equal parts cornstarch and cold water. Add this to the saucepan, stirring continuously, until your desired consistency is achieved.

Now it's time to add some extra flavour. Top up the saucepan with beef stock or broth, and a splash of apple cider vinegar. Bring the mixture to a gentle simmer, stirring occasionally, until it thickens. You can adjust the seasoning to taste with salt and pepper.

Finally, serve your gravy alongside the air-fried pork shoulder. Drizzle the gravy over the sliced pork, or serve it on the side for dipping. Enjoy your delicious, homemade gravy!

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