2. Add 1/4 cup of water to the bottom of a crock pot and add the cut up pork fat. (water will prevent the fat from burning before the fat starts to melt. It will evaporate.) Set the crockpot on low for a half hour.
3. In a half hour check the crock. It’s important to keep an eye on the crock to ensure the fat doesn’t burn. When the fat starts to melt, it will separate itself from the “cracklings,” (crisp residue left after lard is rendered).
4. After about 1–2 hours when cracklings start to settle on the bottom, it’s done!
5 .Ladle the melted fat into a cheese cloth lined colander to separate the melted fat from the cracklings into a mason jar or sealable container.