I recently made slow roasted pork shoulder in the oven. I cooked the pork at 225F for 12 hours and after it was done roasting, I took the juices at the bottom of the pan and made gravy with it.
I did this by chilling the juices for a little while, and skimming the fat off the top. I got about 1.5 tbsp of fat out of that. I combined an additional 1 tbsp of butter and 2.5 tbsp of flour into it and cooked it until it was a dark brown. Then I added the juices into the roux along with some stock.
At first I tried the gravy and it tasted magnificent. Great mouth feel and concentrated meat flavor. But I noticed that it got thicker and thicker. So I added more stock into the gravy to thin it down. Eventually I got it to the thickness I liked by adding more stock. But tasting the gravy again, it had nowhere near the glory it had before the addition of stock.
Note that I don't really want answers that focuses on the pork roast or gravy making aspect. I only added that information as background information. I'm not too interested in fixing the already diluted gravy I have. I'm more interested in knowing if I could have done something else originally to lessen the thickening caused by the roux in my gravy.