Air Fryer Pork Shoulder
Ready in about 75 minutes.
Published by the RecipeAirFryer editorial team · How we source times · Updated
Times and temperatures come from our reviewed cooking database. Explanatory text on each page is generated from that entry so the numbers stay consistent.
A boneless pork shoulder roasts to tender, crackling-topped glory in the air fryer, with the fat rendering into crisp crackling above juicy meat. It is a hands-off Sunday roast that frees up the oven.
Written for 6. Cook in batches rather than stacking if you scale up.
Ingredients
- 1.5 kg boneless pork shoulder, skin on
- 1 tbsp oil
- 2 tsp flaky sea salt
- 1 tsp fennel seeds
- 1 tsp black pepper
Method
- 1Score the skin deeply, pat very dry, and rub with oil and salt.
- 2Sprinkle over the fennel seeds and pepper.
- 3Preheat the air fryer to 170°C/340°F.
- 4Cook skin-side up 55-65 minutes until the meat is tender.
- 5Raise to 200°C for the final 5-8 minutes to blister the crackling, checking the meat reaches around 90°C/195°F.
- 6Rest 15 minutes before pulling or carving.
Tips for the best results
- Bone-dry skin is the secret to shattering crackling.
- Do not rush the internal temp; shoulder must pass 88°C to become tender.
Common mistakes to avoid
- Crowding the basket so air fryer pork shoulder steams instead of browning.
- Skipping the flip halfway, which leaves one side pale.
- Trusting the clock instead of a probe - Air Fryer Pork Shoulder is ready at 90°C / 195°F in the thickest part.
Frequently Asked Questions
What temperature and time for air fryer pork shoulder?
A typical starting point is 170°C / 340°F for 55-65 min, flip halfway. Thickness and wattage change the finish, so check early.
How do I know air fryer pork shoulder is cooked through?
Use a probe in the thickest part. Air Fryer Pork Shoulder should reach 90°C / 195°F. Rest a few minutes before slicing so juices settle.
How many people does air fryer pork shoulder serve?
This recipe is written for 6. For a fuller basket, cook in batches rather than stacking, or add a couple of minutes and shake more often.
How do I get better crackling?
Leave the scored, salted skin uncovered in the fridge overnight to dry out before cooking.