Season Pork with Lane’s Signature
and place in an oven or smoker at 140c / 285f.
Cook until you’re happy with the
colour, usually around 74c / 165f, wrapping tight in foil with a ½ cup of
chicken stock.
Place pork back in the smoker and
cook until internal temperature 90c / 195f
Rest pork for at least 40 minutes
and reserve juices from the pork
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.
Add chicken stock, 1 tbs of
Signature, pork juices and turn down the heat to low and simmer until desired
thickness
Slice pork nice and thin and
place on bread, cover in gravy and serve
