Air Fryer Pork Shoulder with Crackling

By Lucy Parissi

4.75 from 8 votes

, Updated May 06, 2025

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Make a classic pork roast recipe in your Air Fryer! Pork shoulder is cooked until the meat is tender and succulent meat while the crackling is crispy golden perfection. Easy, delicious and worth the wait.

I am on a bit of a roll with my Air Fryer pork recipes – crispy pork belly, glazed gammon, and pork belly bites are all riding high in popularity (thank you!) 🙂

So when my husband brought home with a great big pork shoulder joint from the supermarket (hey, it was on offer!), I was determined to figure out a way to cook it in my air fryer.

Usually pork shoulder is slow roasted for several hours in order for the meat to become tender. Most people opt for the oven or the slow cooker, but I am glad to report the air fryer is just as capable! 

Why you will LOVE this recipe!

• It’s so easy! A handful of ingredients, five minutes prep that’s it
• No need to air dry the pork in order to get crispy crackling
• Mouthwatering results!
• Easy clean up

Air Fryer Pork Ingredients

You can make this recipe using only three ingredients – pork, oil and salt. I am giving you a slightly more elaborate dry rub which you can skip.

• Pork shoulder joint with rind – make sure this fits in your air fryer
• Olive oil
• Salt, sugar, mixed herbs, onion powder, brown sugar
• Crushed fennel seeds
• Apple and onion slices
• Apple cider vinegar

How to make Air Fryer Pork Roast

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

PREP THE PORK SHOULDER

1. Pat the pork dry using paper towel. Place two large pieces of kitchen foil on your worktop in a cross formation. Place the pork in the middle  of the foil and drizzle with a little oil then rub the seasoning and fennel seeds all over.
2. Push the pork over to the side and place the apple and onion slices in the middle of the foil. Position the pork shoulder on top, rind side up.

ROAST IN THE AIR FRYER

1. Wrap the foil tightly around the pork to cover it completely in a snug package. Place in a preheated air fryer and cook for 90-120 minutes (note: this is dependent on the weight of your pork). 
2. Check the internal temperature of your pork roast by inserting a meat thermometer in the middle of the meat (from the side, avoiding the crackling). It should be nearing 90°C (195°F). 

CRISP UP THE CRACKLING

1. Open up the top of the foil. Add a little extra salt on the crackling and carefully pour the apple cider vinegar into the foil parcel. Tuck the ends of the foil around the meat, leaving only the crackling exposed.
2. Crank up the heat and air fry for a further 5-10 minutes, or until the crackling is thoroughly crisp.

REST THE MEAT

1. Carefully remove the roast from the air fryer basket and leave it to rest, crackling uncovered, for 10 minutes.
2. Place the roast pork, crackling side down, on a wooden cutting board. Pour any of the cooking juices into a saucepan for the gravy. Discard the apple and onion.
3. Use a sharp knife to slice the pork, placing your palm on top of the knife to cut through the crisp crackling.

PREPARE THE GRAVY AND SERVE

1. Make a cornstarch slurry by diluting a tablespoon with equal amount cold water. Add to the saucepan with the meat juices, top up with one cup of beef stock (broth) and add the apple cider vinegar. Simmer over low heat, stirring, until the gravy thickens.
2. Serve the pork with the gravy and mash, smashed or roast potatoes. A side of braised red cabbage and Yorkshire puddings would also be most welcome.

How long to cook pork shoulder in the air fryer

Pork shoulder has a fair amount of fat and connective tissue so it will need to cook for approximately 25-30 minutes per 450g (1 pound). My cut was 1.7kg (3.7lbs) and I cooked it for 90 minutes plus an additional 10 to crisp up the crackling.

The best way to ensure the pork is cooked is to use a meat thermometer to check the internal temperature. Although pork is safe to eat at 63°C / 145° the recommended internal temperature for a fatty cut such as pork shoulder is much higher at 95°C / 203°F.

So make sure to check the weight of your pork shoulder to estimate the cooking time but rely on a meat thermometer for perfect results.

How to get perfect crisp pork crackling

There’s a few steps that will help you get that irresistible crispness… 

• Pat the pork dry and allow it to come to room temperature.
• Most pork roast cuts are sold with the rind already scored. If that’s not the case you can use a very sharp knife to score the rind in a crisscross pattern taking great care to score into the fat and not the meat. 
• Add plenty of salt and rub it into the any scores of the pork rind.

Storing and reheating

Store any leftovers in a suitable container in the fridge for up to three days. You can reheat the pork in the air fryer for 3-5 minutes. Leftover roast pork can be served in sandwiches or used in fried rice and stir fry recipes.

Check out these popular pork recipes

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Dumpling Lasagna

Quick & Easy (30 Minutes or Less)

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Air Fryer Pork Belly Slices

HAVE YOU MADE MY AIR FRYER ROAST PORK SHOULDER RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram with @supergolden88 and the tag #supergoldenbakes and make my day! I have also just launched my TikTok channel and would love to meet you there.

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4.75 from 8 votes

Air Fryer Pork Shoulder with Crispy Crackling

By Lucy Parissi | Supergolden Bakes

Make a classic pork roast recipe in your Air Fryer! Pork shoulder is cooked until the meat is tender and succulent meat while the crackling is crispy golden perfection. Easy, delicious and worth the wait.

Prep Time: 5 minutes minutes

Cook Time: 1 hour hour 40 minutes minutes

Resting: 10 minutes minutes

Total Time: 1 hour hour 55 minutes minutes

Servings: 6

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Video

Equipment

• Cosori Air Fryer
• Instant Read Thermometer
• Ninja Foodi DualZone Air Fryer
• Victorinox Carving Set
• Butcher's Block

Ingredients

For the seasoning

• ▢ 1 tbsp coarse salt kosher salt
• ▢ 1 tbsp fennel seeds , ground in pestle and mortar
• ▢ 1 tsp mixed herbs
• ▢ 1 tsp garlic powder
• ▢ 1 tsp brown sugar

For the pork

• ▢ 1 tbsp olive oil or as needed
• ▢ 1.7 kg (3.7 lbs) pork shoulder joint with rind
• ▢ 1 apple cored and cut into rounds
• ▢ ½ onion sliced
• ▢ 2 tbsp apple cider vinegar

For the gravy

• ▢ 1 tbsp cornflour (= cornstarch)
• ▢ 250 ml (1 cup) beef stock or broth
• ▢ 1 tsp apple cider vinegar
• ▢ any cooking juices from the pork

Instructions 

PREP THE PORK SHOULDER

• Pat the pork dry with kitchen towels. Place two large pieces of kitchen foil on your worktop in a cross formation.
  1 tbsp coarse salt, 1 tsp mixed herbs, 1 tbsp olive oil, 1.7 kg (3.7 lbs) pork shoulder joint
• Place the pork rind side up in the middle of the foil and drizzle with a little oil then rub the rind with salt and herbs.
• Turn the pork joint over and rub with oil, garlic powder, fennel and sugar.
  1 tbsp fennel seeds, 1 tsp garlic powder, 1 tsp brown sugar
• Push the pork over to the side and place the apple and onion slices in the middle of the foil. Position the pork shoulder on top, rind side up.
  1 apple, ½ onion

ROAST IN THE AIR FRYER

• Wrap the foil tightly around the pork to cover it completely in a snug package. Place in a 180° (360°F) preheated air fryer and cook for 90-120 minutes (note: this is dependent on the weight of your pork).
• Check the internal temperature of your pork roast by inserting a meat thermometer in the middle of the meat (from the side, avoiding the crackling). It should be nearing 90°C (195°F).
• Open up the top of the foil. Add a little extra salt on the crackling and carefully pour the apple cider vinegar into the foil parcel. Tuck the ends of the foil around the meat, leaving only the crackling exposed.
  2 tbsp apple cider vinegar
• Crank up the heat and air fry for a further 5-10 minutes, or until the crackling is thoroughly crisp.

REST THE MEAT BEFORE SLICING

• Carefully remove the roast 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. Pour any of the cooking juices into a saucepan for the gravy.
• Use a sharp knife to slice the pork, placing your palm on top of the knife to cut through the crisp crackling.

PREPARE THE GRAVY

• Make a cornstarch slurry by diluting a tablespoon with equal amount cold water. Add to the saucepan with the meat juices, top up with one cup of beef stock (broth) and add the apple cider vinegar. Simmer over low heat, stirring, until the gravy thickens.
  1 tbsp cornflour, 1 tsp apple cider vinegar, any cooking juices from the pork, 250 ml (1 cup) beef stock

SERVING SUGGESTIONS

• Serve the pork with the gravy and mash, smashed or roast potatoes.

Notes

Pork shoulder has a fair amount of fat and connective tissue so it will need to cook for approximately 25-30 minutes per 450g (1 pound). My cut was 1.7kg (3.7lbs) and I cooked it for 90 minutes plus an additional 10 to crisp up the crackling.

The best way to ensure the pork is cooked perfectly is to use a meat thermometer to check the internal temperature. Although pork is safe to eat at 63°C / 145° the recommended internal temperature for a fatty cut such as pork shoulder is much higher at 95°C / 203°F.

Nutrition

Calories: 813kcal | Carbohydrates: 8g | Protein: 67g | Fat: 56g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Cholesterol: 244mg | Sodium: 1440mg | Potassium: 1092mg | Fiber: 1g | Sugar: 4g | Vitamin A: 39IU | Vitamin C: 4mg | Calcium: 100mg | Iron: 5mg

Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

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