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Remove your roast from the packaging and any netting and pat dry with a paper towel. With a small sharp knife, score the rind at 1cm intervals, being careful to not cut into the meat. Alternatively, get your butcher to score your rind for you.
If time allows, leave the meat uncovered in the fridge overnight (but even just 1 hour will help dry the rind & assist in the crackling process).
When ready to roast, rub the pork all over with olive oil. Next add a generous amount of salt to the rind, being sure to rub into the scores.
Place the roast into the air fryer basket with the rind up and cook at 200c / 400F for 20 minutes, then 180c / 350F until cooked through (approx. 25 minutes for every 500g / 1lbs).
Transfer the roast to a carving board or plate & allow to rest for 10 minutes. Carve and serve.