• Trim off any remaining bits of meat and gristle from the pork fat. Cut the fat into small 1/2-inch cubes or use a food processor to pulse the fat into pea-sized pieces (this maximizes surface area for quicker rendering).
• Optional Step. Add a few tablespoons of water to the bottom of your pot, slow cooker, or roasting pan to prevent early browning.

Render the Lard. Choose one of the following methods.

Slow Cooker Method

• Place the pork fat cubes in the slow cooker and set to low heat. Allow the fat to slowly render, stirring occasionally.
• Cook for 4–5 hours, or until the small cubes look shrunken, and golden liquid fat has pooled in the slow cooker.

Stovetop Method

• Place the fat in a large, heavy-bottomed pot or Dutch oven on the stove over low heat. The lowest heat setting possible. Making sure not to boil.
• Render the fat for 2–4 hours, stirring occasionally to prevent sticking or burning. The fat will slowly melt, releasing the liquid fat.

Oven Method

• Preheat the oven to 250°F (120°C). Spread the fat evenly in a large roasting pan and place in the oven.
• Render the fat for 3–4 hours, stirring every 30–45 minutes to ensure even melting.
• Once the fat has fully rendered and no more liquid is being released, turn off the heat.
• Use a fine mesh metal strainer or cheesecloth to pour the liquid fat into jars, filtering out any remaining bits.
• Let the jars cool at room temperature until the lard solidifies to a creamy white color.
• Store in an airtight container in the refrigerator for up to 6–12 months.
• For long-term storage, freeze in small, airtight containers for up to a year or more.