Prepare the pork roast the day before by removing the packaging. Take note of the size of the roast for cooking time. Wiping the meat dry. If necessary score the meat. I always add more scoring even if the butcher has done it. Place on kitchen paper towel on a plate and cover with salt, rubbing into the score lines. Cover in kitchen towel or a tea towel and leave in the refrigerator overnight.
Remove the roast from the refrigerator and let come to room temperature. Before cooking wipe dry again, cover roast in oil and salt.
Spray the cooking basket of your air fryer with oil.
Place the prepared roast in the basket and shut the lid of the fryer.
Cook on 200C (390F) for 20 minutes.
Now cooking time depends on the size of your roast. I allow 25 mins for every 500g (1 pound) or part thereof (this time is additional to the first 20 minutes of high temperature cooking). My roast was 1.4 kg so my total cook time will be 75 mins. Reduce temperature to 180C (355F). Cook for 50 minutes.
Reduce the temperature to 160C (320F) and cook for the balance of your time. The balance of my cook time was 25 mins.
Leave roast to sit for 15 mins before carving.
