Pork gravy:
In a large pot saute’ onions, garlic, bell pepper and celery in bacon grease.
Add a three pound pork shoulder to pot and cover with water.
Cook for six hours.
Remove pork shoulder from pot and meat from bone.
Add meat back to pot and cook another thirty minutes.
Puree batches in a blender and return to pot.
Thicken or thin to desired texture.
Throw that away.
Buy large container of powdered pork gravy and follow instructions.
Enjoy!
HA!
I do have a few packets of gravy kicking around if I need them - or the gravy comes out so fabulously everyone scarfs it and I run out - lol
(I tried some the other day to see how they taste - kind of yucky)
Back to my onions and raisins - thanks to all!