Put your air fryer to work for your next Sunday roast with this air fryer roast pork recipe. It’s a game-changer when it comes to cooking succulent pork with perfectly crispy crackling every time. Sunday roasts are a beloved tradition, and cooking one in the air fryer is not only convenient but also delivers incredible results. The air fryer circulates hot air around the meat, ensuring that the pork is cooked evenly. With the skin turning wonderfully crispy while keeping the meat juicy and tender.
One of the best things about using the air fryer for a roast is how much quicker it is compared to traditional oven roasting. With this method, you’ll have a roast ready in no time. Without compromising on flavour or texture. The crackling is absolutely unreal, forming a beautiful golden crust that contrasts perfectly with the tender pork underneath. The meat itself remains juicy and flavourful, thanks to the efficient heat distribution in the air fryer.
To make this roast even easier, I recommend using a meat thermometer. This handy device takes the guesswork out of cooking, helping you achieve the perfect level of doneness. Without overcooking or, most importantly, undercooking your meat. A perfectly cooked roast pork with crackling is a true treat. And with the air fryer, it’s incredibly simple to achieve.
Whether you’re serving it for a traditional Sunday lunch or as a special occasion meal, this air fryer roast pork is sure to impress. Serve it with your favourite vegetables, roast potatoes, and a rich gravy for a hearty, satisfying meal that everyone will enjoy.
You can find this recipe on page 82 of The Ultimate Air Fryer Cookbook: One Basket Meals.
PREP 15 minutes
COOK 85 minutes
SERVES 4 people
KIT you will need an air fryer and mixing bowl
Ingredients for air fryer roast pork
1.2kg boneless rolled pork joint
2 tablespoon of sunflower oil
2 teaspoon of coarse sea salt
600g of white potatoes
150g of kale, chopped
4 frozen store-bought Yorkshire puddings
570ml of instant (prepared) gravy
sea salt and ground black pepper
apple sauce, to serve
Method
Prepare your pork by scoring the skin, drizzling over a tablespoon of sunflower oil, then rubbing the salt into the skin. Then place the joint into your air fryer, skin-side down, and set it to 180ºC. Cook for 40 minutes, or until the top of the pork has begun to brown.
Meanwhile, prepare your potatoes by peeling them and slicing into roughly 4cm chunks. Place them in a large bowl, add the remaining oil, season with salt and pepper and toss to coat.
When the pork has had 40 minutes, turn the joint over, so it’s now skin-side up and scatter the potatoes around the edges of the pork. Cook the potatoes alongside the pork for another 40 minutes, turning them over halfway through cooking. After this time, the pork should be cooked (with an internal temperature of 75ºC and lovely crispy crackling) and the potatoes golden and crispy. Remove the joint and set aside to let it rest for around 5 minutes, and remove the potatoes, too, leaving any that aren’t quite browned enough in the air fryer basket.
While the pork rests, add the Yorkshire puddings to the air fryer and cook for 3–5 minutes, or until they are warmed through and crisping up and any final potatoes have browned.
Meanwhile, fill and boil the kettle and put the kale in a large, heatproof bowl. When the kettle has boiled, pour the hot water over the kale and place a plate on the top, then leave to rest for a minute or two. Once softened, drain the kale in a colander and, using kitchen paper, gently move the kale around and soak up some of the moisture.
Carve your pork and serve it with your crispy roast potatoes, Yorkshire puddings, kale, gravy and apple sauce on the side.
Tips for Air Fryer Roast Pork
1. Choose the right cut
Pork loin or pork shoulder works best for roasting in the air fryer. Loin gives you leaner, tender slices, while shoulder is ideal if you want juicy, shreddable pork.
2. Score the skin for crispy crackling
If you’re cooking a pork joint with skin, use a sharp knife to score it (if it’s not already done). This helps render the fat and gives you that irresistible crispy crackling.
3. Pat it dry and season well
Moisture is the enemy of crispiness, so always pat the pork dry with kitchen paper. Then rub it with olive oil and season generously with salt and your choice of spices or herbs. Try garlic powder, paprika, thyme or rosemary.
4. Preheat your air fryer
Preheating your air fryer helps to seal the meat quickly and starts the crisping process for the crackling. Aim for 200°C (390°F) for the first 10 to 15 minutes, then lower the temp to cook through.
5. Use a meat thermometer
To ensure your pork is juicy and safe to eat, use a meat thermometer. The internal temperature should reach at least 63°C (145°F) for pork loin, followed by a short resting period.
6. Rest before slicing
Let the pork rest for 5–10 minutes after cooking. This helps the juices redistribute through the meat, making every bite moist and flavourful.
7. Save the juices
If your air fryer basket catches the juices, don’t throw them out! Use them to make a quick gravy or drizzle over the sliced pork.
Similar recipes
If you love this air fryer roast pork you might also like my air fryer roast beef. To accompany your roast, try my air fryer cauliflower cheese or the air fryer Yorkshire puddings. All of these make a great side dish for any roast dinner.
For more pork inspiration, try my air fryer pork chops recipe.
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