Signature Roast Pork and Gravy Sandwich

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