Directions

1. Season Pork with Lane’s Signature and place in an oven or smoker at 140c / 285f.
2. Cook until you’re happy with the colour, usually around 74c / 165f, wrapping tight in foil with a ½ cup of chicken stock.
3. Place pork back in the smoker and cook until internal temperature 90c / 195f
4. Rest pork for at least 40 minutes and reserve juices from the pork
5. In a pan, on medium heat add butter until melted, adding onion and cooking down slightly, adding flour and stirring for 1 – 2 minutes cooking out the flour.
6. Add chicken stock, 1 tbs of Signature, pork juices and turn down the heat to low and simmer until desired thickness
7. Slice pork nice and thin and place on bread, cover in gravy and serve
8. Enjoy