Once you try cooking your roast pork in the air fryer you’ll never look back. While the cooking time may not be significantly faster in the air fryer when compared to the oven, it’s the ultimate crispy crackling that has me coming back time and time again.
This is the method I use to cook pork roast for Christmas every year and it has never disappointed. Plus it frees up space in the oven to cook other things which we all know is a lifesaver on those chaotic kitchen days.
I know you will have success with this method. Get ready to make the best pork roast EVER!
INGREDIENTS
You really only need three things to make the most perfect roast pork…
Roast Pork Leg or Shoulder (boneless) - Make sure you purchase a pork roast that will fit in your air fryer. I find a roast that is 1.5kgs / 3 lbs fits perfectly in my 5.5L / 5.8 Qt air fryer. Coarse Salt - Cooking, Kosher or Sea Salt will work here. Don’t use table salt. Olive Oil
INSTRUCTIONS
Remove your roast from the packaging and any netting and pat dry with paper towel. With a small sharp knife, score the rind at 1cm intervals, being careful to not cut into the meat. Alternatively, get your butcher to score your rind for you. If time allows, leave the meat uncovered in the fridge overnight (but even just 1 hour will help dry the rind & assist in the crackling process). When ready to roast, rub the pork all over with olive oil. Next add a generous amount of salt to the rind, being sure to rub into the scores. Place the roast into the air fryer basket with the rind up and cook on 200C / 400F for 20 minutes, then 180C / 350F until cooked through (approx. 25 minutes for every 500g). Transfer the roast to a carving board or plate & allow to rest for 10 minutes. Carve and serve.
TOP TIPS
PORK SIZE - Be sure to buy a pork roast that will fit in your air fryer. If it’s too big / tall it may touch the cooking element. I find a roast that is 1.5kgs / 3 lbs fits perfectly in my 5.5L / 5.5 Qt air fryer. If you have a bigger air fryer, feel free to buy a bigger roast. PREPPING THE PORK - If time allows definitely leave the meat uncovered in the fridge overnight. It helps dry the rind and ensure foolproof crispy delicious crackling. But if you’re pinched for time a few hours will still help the process along. TO TIE OR NOT TO TIE - If your pork comes tied with butchers twine you can keep it on while you cook your pork or remove it before you cook your pork. Tying (or “trussing”) the roast can help it cook evenly and carve more nicely (think perfectly round slices of roast) but for this cooking process I usually untie the pork before cooking to let the crackle do its thing. I also find that in some cases the height the pork gets when it is tied makes it too high for the air fryer, so removing it allows me to cook without concern of it hitting the heating element.SALT - Don’t be shy with the salt. Rubbing it on generously will again help ensure you get that crispy crackling just right. You want salt that is coarse (sea salt / cooking / kosher), not table salt. COOKING TEMP - I highly recommend using a meat thermometer. It takes all the guess work over whether your meat is cooked fully. For roast pork you’ll be looking for a temperature of 70-75C / 155-165F in the thickest part of the meat.
WHAT TO SERVE WITH YOUR PORK ROAST
Glass PotatoesCrispy Brussels Sprouts with BaconCrispy Roast Potatoes with RosemaryCabbage & Crunchy Noodle SaladCrispy Salt & Vinegar Potatoes
PORK SIZE - Be sure to buy a pork roast that will fit in your air fryer. If it’s too big / tall it may touch the cooking element. I find a roast that is 1.5kgs / 3 lbs fits perfectly in my 5.5L / 5.8 Qt air fryer. If you have a bigger air fryer, feel free to buy a bigger roast.
PREPPING THE PORK - If time allows definitely leave the meat uncovered in the fridge overnight. It helps dry the rind and ensure foolproof crispy delicious crackling. But if you’re pinched for time a few hours will still help the process along. TO TIE OR NOT TO TIE - If your pork comes tied with butchers twine you can keep it on while you cook your pork or remove it before you cook your pork. Tying (or “trussing”) the roast can help it cook evenly and carve more nicely (think perfectly round slices of roast) but for this cooking process I usually untie the pork before cooking to let the crackle do its thing. I also find that in some cases the height the pork gets when it is tied makes it too high for the air fryer, so removing it allows me to cook without concern of it hitting the heating element. SALT - Don’t be shy with the salt. Rubbing it on generously will again help ensure you get that crispy crackling just right. You want salt that is coarse (sea salt / cooking / kosher), not table salt. COOKING TEMP - I highly recommend using a meat thermometer. It takes all the guess work over whether your meat is cooked fully. For roast pork you’ll be looking for a temperature of 70-75C / 155-165F in the thickest part of the meat, depending on how well done you prefer your meat.
