Eh, lemme tell ya, cookin’ pork shoulder in an air fryer ain’t no big deal. Ya just need to know a few things and it’s all easy from there. Now, first thing ya gotta do is get yerself a nice piece of pork shoulder. Not too big, not too small, somethin’ ’bout 1 to 1.5 kilos. That size fits good in most air fryers, and it cooks up real nice.
Once ya got the pork shoulder, the next step is seasonin’. Now, don’t be shy with the seasonin’. Rub it good with salt, pepper, maybe some garlic powder if ya have it lyin’ around. Sometimes folks like to add other stuff like paprika or even a bit of mustard, but honestly, a simple rub works just fine. Just make sure you rub it all over, top, bottom, sides, everywhere, so it gets all that good flavor.
After you’ve got it all seasoned up, here’s where the air fryer comes in. Set it up at 210 degrees Celsius first. Pop that pork in there, and cook it for ‘bout 20 minutes. That’ll give it a nice crispy top, ya know, like a good crust on the outside. Don’t go pokin’ at it too much during this part, just let it do its thing.
Now, after the 20 minutes, ya need to turn down the heat. Set it down to 160 degrees Celsius, and let it cook for longer now, ‘bout 40 to 50 minutes if yer pork shoulder is around 1 kilo. If ya got a bigger one, maybe 1.5 kilos, you’re lookin’ at ‘bout 1 hour to an hour and 10 minutes. But don’t worry too much, just keep an eye on it.
The key here is to make sure the juices run clear. That’s how ya know it’s done. Or, if yer fancy and got one of them thermometer thingies, make sure it reads 70 degrees Celsius inside. That’s when ya know it’s safe to eat and juicy on the inside.
Sometimes folks like to wrap it in foil after it’s done cookin’, let it rest for a bit, maybe 10-15 minutes. This makes the meat even juicier and easier to cut. Just take a big ol’ piece of aluminum foil, wrap it tight around the pork, and let it sit. You don’t have to, but I tell ya, it makes a difference.
Why air fryer? Ya might wonder why we even bother with an air fryer instead of the old oven. Well, it’s ‘cause the air fryer does the job quicker, and it keeps the meat nice and moist. Ya don’t gotta wait for hours like with the oven. In under an hour, you’re already havin’ some tender, juicy pork shoulder, and it’s got that nice crispy outside. Best of both worlds, if ya ask me.
And don’t forget, the air fryer saves ya some energy too. So, if yer like me and don’t wanna run up that electric bill, this here is a good way to go. Plus, you can use that air fryer for other things too, not just pork. It’s good for chicken, fish, even veggies, if ya like that sorta thing.
One last tip, if yer air fryer has trouble fittin’ a big ol’ pork shoulder, ya can always cut it into smaller pieces. Just make sure ya adjust the cookin’ time. Smaller pieces will cook faster, so keep an eye on it so it doesn’t dry out.
So there ya have it, a nice easy way to make pork shoulder in the air fryer. Crispy on the outside, juicy on the inside, and best of all, it don’t take all day. Give it a try, and yer family will be askin’ for it again and again.
- Get a 1-1.5 kg pork shoulder.
- Season it with salt, pepper, and garlic powder.
- Cook at 210°C for 20 minutes.
- Turn down to 160°C and cook for 40-50 minutes (or longer if it’s a bigger cut).
- Let the pork rest in foil for 10-15 minutes.
- Enjoy the crispy outside and juicy inside!
That’s all ya need to know, real simple, real tasty!
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