Don't be intimated by making gravy. Nothing can be simpler than this gravy. Trust me.
4 T. unsalted butter
4 T. self-rising flour
2 cup pan drippings from a cooked pork roast
Melt the butter in a large skillet over medium low heat. Sprinkle in the flour 1 T. at a time. Stir until the flour is blended into the butter and the "raw taste" of the flour is cooked away, about 3 minutes.
Increase heat to high and slowly pour in the pan drippings, stirring constantly. Bring to a boil and let cook until thickened, about 2 minutes.
Reduce heat to low and let gravy simmer until ready to serve. Taste and add salt if needed and a few grinds of black pepper.