Go Back
Air Fryer Pork Roast With Crackling golden skin on white napkin glass of water
Joe Rooney

Air Fryer Pork Roast With Crackling: Simple and Delicious Recipe

This easy air fryer pork roast delivers succulent, tender meat with irresistibly crispy crackling. Minimal prep and hands-free cooking make it the perfect flavorful centerpiece for any dinner.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Calories: 332
Ingredients Method Notes

Ingredients
  

  • 3lb (1.5kg) pork shoulder with skin
  • 2 Tablespoons olive oil
  • 2 teaspoons dried sage
  • ½ Tablespoon garlic granules
  • 1 Tablespoon coarse salt, divided
  • Fine cooking salt, to taste
  • Ground black pepper, to taste

Method
 

  1. Bring pork out of fridge 30 minutes before cooking.
  2. Score rind a few times without cutting flesh.
  3. Sprinkle rind with ½ Tablespoon coarse salt and cover with paper towel; set aside or refrigerate uncovered up to 24 hours.
  4. Preheat air fryer to 400F/200C for 5 minutes.
  5. Flip pork flesh side up; drizzle olive oil, sprinkle salt, black pepper, dried sage, and garlic granules; rub into meat.
  6. Flip pork skin side up; drizzle olive oil and rub over skin.
  7. Sprinkle sea salt evenly over pork skin.
  8. Place pork in air fryer basket carefully.
  9. Cook at 320F/160C for 50 minutes.
  10. Increase air fryer heat to 400F/200C and cook 15-30 minutes until internal temperature reaches 155F-160F.
  11. If crackling is not crispy, remove crackling from pork; cook crackling separately in air fryer for 5 minutes or until crispy.
  12. Rest pork covered for 15-20 minutes before carving.
  13. Serve and enjoy.

Notes

  • Unroll pork to ensure even cooking and better crackling.
  • Draw moisture from the skin by salting and resting prior to cooking; pat dry if short on time.
  • Cook at two temperatures: low to cook meat through, then high to crisp crackling.
  • No need to score skin if moisture is controlled properly.
  • Allow at least 25-30 minutes per pound plus 15-30 minutes for crackling.
  • Rest meat for 15 minutes under foil tent to retain juices before carving.
  • Save pan drippings for making flavorful gravy.