Air Fryer Pork Roast

5 from 2 votes

Air Fryer Pork Roast has crispy crackling and juicy pork. Sunday roast dinner. Serve with vegetables. Drizzle with gravy!

Prep Time10

Cook Time1 30

Total Time1 40

Course: Dinner

Cuisine: Western

Keyword: air fryer pork roast, air fryer roast pork

Servings:

Calories: 469kcal

Season: use kitchen scissors to remove any butcher's string from the pork shoulder and discard. Next flip the pork skin side down and unroll it. Sprinkle the garlic powder, onion powder and fennel into the flesh and then use your fingers to massage this into the meat.
Score: next flip the pork back to rind side up and use a sharp knife to score the rind in a diagonal pattern. Once done fold 2 pieces of paper towel and use these to pat dry the pork skin.
Oil and salt: pour the olive oil over the pork and massage in. Then sprinkle the salt over the top of the oil.
Air Fryer: place the pork shoulder in the air fryer and cook for 30-35 minutes at 200°C (392.0 °F). Once the initial cook time is up turn the heat down to 160 degrees (320°F ) and cook for a further 50 minutes. After this time ensure that the thickest part of the meat has reached an internal temperature of 68C°-70C° (154.4°F - (158°F). If needed you can blast the cracking at the initial temperature of 200°C (392.0 °F) for a further 8-10 minutes.

Note 1 - Pork: I like to use a cut of boneless pork shoulder for this recipe. Leg roast is good as well however, I feel that you get the best results with pork shoulder. We want to use a boneless cut. We want to leave it with the package removed in the fridge for up to 1 hour before we start to use it (can be left overnight). This is the best way to dry it out. You can also remove the pork from the fridge an hour before you come to cook it so that it is at room temperature (optional, not essential).
Note 2- Onion powder: the combination of the onion powder, garlic powder and fennel takes the finished pork to the next level. These give both a flavor boost as well as an aromatic element to the dish. We only need a teaspoon of each and you will find that will be plenty.
Note 3 - Garlic powder: as above. These powders can drive out if kept in the pantry but not used for a while. So check your bottle well before starting to ensure that it is not set hard.
Note 4- Fennel: no need to crush. We simply use the dried fennel as is from the herb jar.