10-12cupsOrganic, Pastured Pork Fat (Fat Back)Cut into 2 inch cubes
Cut your pork fat into 2 inch chunks and add to your crockpot/slow-cooker.
Add your 1/3 cup spring water to the crockpot (which will keep the fat from burning).
Cook on low for 8 to 9 hours or until most ALL of the fat has melted. You will see little pork pieces left in the oil. That’s to be expected.
Pour your rendered lard through a fine strainer to seperate the oil from the fat pieces.
Pour your melted lard into pint or quart jars and set on the counter to cool. (Set aside the little pork pieces you strained out if you want to make pork cracklings. Otherwise, discard the fat pieces.)
Refrigerate your lard or store in a cool, dry place.
To Make Pork Cracklings: Pour your little fat pieces you strained into a large skillet (cast iron works best). Cook over medium heat until the pieces crisp and lightly brown. Scoop out and cool on a plate with paper towels (to soak up any excess oil). Salt and serve with a sqeeze of lime.