Pulled Pork Gravy
Heat Scale: 
  • Pulled pork drippings
  • ¼ cup flour
  • 2-3 cups cold water
  • salt and pepper (to taste)
  1. Take the pork shoulder out of the foil.
  2. Pour the drippings into a sauce pan. Don't you dare remove the pork bits from the drippings.
  3. Add the flour to the pan. Stir it over medium heat until the mixture turns to a thick paste.
  4. Add two cups of water and mix it in. Keep stirring as the gravy cooks.
  5. Add more water if you like.
  6. Turn off the heat once you have the desired consistency. Strain if desired.
Recipe by Burn Blog at http://www.burn-blog.com/7773/barbecue-thanksgiving-part-1-pulled-pork-stuffing-and-gravy/