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Author Topic: Pork Gravy  (Read 839 times)

Andrew

  • Smokey Joe
  • Posts: 87
Pork Gravy
« on: March 08, 2015, 10:56:38 AM »
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!
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Jammato

  • WKC Ranger
  • Posts: 543
Re: Pork Gravy
« Reply #1 on: March 08, 2015, 11:34:12 AM »
You will need some of the drippings from the loin and some flour
Simply recipes dot com
« Last Edit: March 08, 2015, 11:36:39 AM by Jammato »
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If we were meant to grill with gas then the garden of Eden would have had a pipeline

austin87

  • WKC Ranger
  • Posts: 1542
Re: Pork Gravy
« Reply #2 on: March 08, 2015, 05:01:18 PM »
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.
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