Ella Walter
Cooking roast pork shoulder in an air fryer is a great way to achieve tender, succulent meat with a crispy crackling. The air fryer saves on energy costs compared to oven roasting and can produce perfectly cooked pork in a few simple steps. The key to success is allowing the meat to dry and seasoning generously with salt to ensure a crispy crackling. The cooking time will depend on the weight of the pork shoulder, but a meat thermometer can be used to check when it is done.
| Characteristics | Values |
|---|---|
| Prep time | 5 minutes |
| Cook time | 12-14 minutes per pound at 400°F or 15 minutes per pound at 360°F or 20 minutes at 400°F and then 35 minutes at 350°F or 20 minutes at 210°C and then 40-50 minutes at 160°C (for 1kg) or 1 hour-1 hour 10 minutes (for 1.5kg) or 90-120 minutes (dependent on weight) |
| Rest time | 10 minutes |
| Internal temperature | 145°F or 70°C or 90°C (195°F) |
| Seasonings | Salt, pepper, garlic powder, Montreal steak seasoning, olive oil, paprika, onion powder, coconut/brown sugar, cayenne pepper, ground mustard, mixed herbs, fennel seeds, apple cider vinegar |
| Sides | Mashed/roast potatoes, baby carrots, green beans, broccoli, asparagus, baked potatoes, gravy, apple sauce |
| Storage | Store leftover pork roast in an airtight container for up to 3-4 days in the fridge or up to 3 months in the freezer |
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What You'll Learn
Scoring the pork rind
To score the pork rind, make a crisscross pattern with your knife, being careful to cut into the fat and not the meat. You can also try scoring the rind at 1cm intervals or in a diamond pattern. If you're unsure about scoring the rind yourself, you can ask your butcher to do it for you.
Once you've scored the rind, rub a generous amount of salt into the scores. You can also add other seasonings like olive oil, herbs, garlic powder, fennel, and sugar. Don't be shy with the salt—it will help ensure you get crispy crackling. It's recommended to use coarse salt, such as sea salt, cooking salt, or kosher salt, rather than table salt.
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Seasoning the pork
Firstly, pat the pork shoulder dry with a paper towel or kitchen towel. This step is crucial as it helps to remove any excess moisture, ensuring that your pork is dry before you begin seasoning and roasting.
Next, score the rind of the pork. Use a small, sharp knife to make cuts in a crisscross or diamond pattern, being careful not to cut into the meat. Scoring the rind allows the seasoning to penetrate deeper into the pork, enhancing the flavour.
Now it's time to apply the seasoning. For a classic approach, rub the pork generously with salt, making sure to work it into the scores on the rind. You can use coarse salt or sea salt for a more pronounced flavour. Additionally, you can add other seasonings like pepper, garlic powder, and Montreal steak seasoning. Alternatively, create a dry rub by mixing coconut sugar or brown sugar, paprika, onion powder, garlic powder, salt, ground mustard, and cayenne pepper. Apply this dry rub all over the pork, pressing it into the meat with your hands to ensure it sticks. Don't hold back on the seasoning, as this will contribute to the flavour and the crispness of the crackling.
For an extra layer of flavour, consider drizzling the pork with a small amount of olive oil before applying the seasoning. This can help the seasonings adhere to the meat and also promote browning during the cooking process.
Finally, some recipes suggest adding aromatics like apple and onion slices to the foil pouch before cooking. While this is not directly seasoning the pork, it will infuse the meat with flavour as it cooks, adding depth to your roast pork shoulder.
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Cooking the pork
Next, rub the pork all over with olive oil and season generously with salt, rubbing it into the scores. You can also add other seasonings like garlic powder, pepper, herbs, and sugar. Place two large pieces of foil on your worktop in a cross formation, then position the pork on top, rind side up. Drizzle the foil with oil and wrap it 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. The general rule is about 12-15 minutes per pound at 360-400 degrees F. Check the internal temperature of the pork with a meat thermometer; it should reach 145 degrees F to be fully cooked.
Once the pork is cooked, carefully remove it from the air fryer and let it rest on a cutting board, crackling side down, for 10 minutes. This allows the juices to redistribute, making the meat juicier. After resting, slice the pork and serve with your choice of sides.
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Resting the pork
After removing the pork from the air fryer, place it on a wooden cutting board or plate, crackling side down. If you want to make a gravy, now is the time to pour any cooking juices into a saucepan. Cover the pork with foil and leave it to rest for the allotted time. If you are aiming for the perfect crackling, you can leave the crackling uncovered while the meat rests.
While the meat rests, you can prepare any sides that aren't already done. Mashed or roasted potatoes and green beans are popular choices, as are carrots, parsnips, and squash. If you're making gravy, you can also use this time to thicken it by simmering over low heat.
Once the pork has rested, use a sharp knife to slice it, placing your palm on top of the knife to cut through the crackling. Serve with your chosen sides and enjoy!
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Carving and serving the pork
Once your roast pork shoulder is cooked and has reached the desired internal temperature, carefully remove it from the air fryer basket and place it on a wooden cutting board. It is important to let the roast rest, crackling uncovered, for about 10 minutes. This allows the juices to redistribute, giving the meat a stronger, juicier flavor.
When the roast has rested, use a sharp knife to slice the pork, placing your palm on top of the knife to cut through the crisp crackling. The air fryer should give your roast a nice, crispy outside coating, but if you want to enhance the crackling further, you can remove the skin from the meat and cook it separately at a higher temperature for a few minutes.
To make a gravy, pour any cooking juices from the roast into a saucepan. You can also add a tablespoon of cornstarch slurry (equal parts cornstarch and cold water) and a teaspoon of apple cider vinegar to the saucepan, along with a cup of beef stock. Simmer this mixture over low heat, stirring until the gravy thickens.
Now your roast pork shoulder is ready to serve! You can enjoy it with the gravy you've just made and mashed potatoes, or any other side dishes of your choice. Some suggested sides include roasted vegetables like broccoli, asparagus, or potatoes.
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Frequently asked questions
Cooking times vary depending on the weight of the pork shoulder. A good rule of thumb is to cook the pork shoulder for 15 minutes per pound at 360 degrees F.
The cooking temperature depends on the weight of the pork shoulder. It is recommended to cook at 400 degrees F for 20 minutes, then reduce the temperature to 350 degrees F and cook for another 35 minutes.
First, pat the pork shoulder dry with a paper towel. Score the rind at 1cm intervals, being careful not to cut into the meat. Rub the pork shoulder with olive oil and a generous amount of salt, ensuring it gets into the scores.
