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 Time5 minutesmins
Cook Time1 hourhr40 minutesmins
Resting10 minutesmins
Total Time1 hourhr55 minutesmins
Course: Main Course
Cuisine: British
Keyword: Air Fryer Pork Shoulder, Air Fryer Roast Pork with crackling
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.
Video
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.