I'll admit, I love gravy. I have a bone from a smoked pork shoulder simmering in water on the stove making stock right now. Any tips on turning that stick into delicious gravy for the loin I have smoking right now? Your ideas are appreciated!
You will need some of the drippings from the loin and some flour
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Butter can also be a nice addition if you don't have enough drippings. Soy sauce will darken it (cut back on salt so it isn't too salty) if you want it to have a darker color.
Whisk it constantly and if possible add the flour through a sifter so it doesn't get lumpy.