PREP THE PORK SHOULDER

Cup of Yum
1. Pat the pork dry with kitchen towels. Place two large pieces of kitchen foil on your worktop in a cross formation.
2. Place the pork rind side up in the middle of the foil and drizzle with a little oil then rub the rind with salt and herbs.
3. Turn the pork joint over and rub with oil, garlic powder, fennel and sugar.
4. Push the pork over to the side and place the apple and onion slices in the middle of the foil. Position the pork shoulder on top, rind side up.

ROAST IN THE AIR FRYER

1. Wrap the foil tightly around the pork to cover it completely in a snug package. Place in a 180° (360°F) preheated air fryer and cook for 90-120 minutes (note: this is dependent on the weight of your pork).
2. Check the internal temperature of your pork roast by inserting a meat thermometer in the middle of the meat (from the side, avoiding the crackling). It should be nearing 90°C (195°F).
3. Open up the top of the foil. Add a little extra salt on the crackling and carefully pour the apple cider vinegar into the foil parcel. Tuck the ends of the foil around the meat, leaving only the crackling exposed.
4. Crank up the heat and air fry for a further 5-10 minutes, or until the crackling is thoroughly crisp.

REST THE MEAT BEFORE SLICING

1. Carefully remove the roast from the air fryer basket and leave it to rest, crackling uncovered, for 10 minutes.
2. Place the roast pork, crackling side down, on a wooden cutting board. Pour any of the cooking juices into a saucepan for the gravy.
3. Use a sharp knife to slice the pork, placing your palm on top of the knife to cut through the crisp crackling.

PREPARE THE GRAVY

1. Make a cornstarch slurry by diluting a tablespoon with equal amount cold water. Add to the saucepan with the meat juices, top up with one cup of beef stock (broth) and add the apple cider vinegar. Simmer over low heat, stirring, until the gravy thickens.

SERVING SUGGESTIONS

1. Serve the pork with the gravy and mash, smashed or roast potatoes.