Description
Fresh pork lard is a perfect fat to have on hand for pastries, frying, and cooking in general. That it’s easy to make is a bonus!
Ingredients
Scale
-
3 lbs pork fat (either pork back fat or leaf lard, taken from around the loin and kidneys of the pig)
Instructions
- Freeze the lard for about 1 hour before you want to start rendering your lard.
- If your lard is already frozen, set it out for about 1 hour before cutting it up. Partially frozen lard is much easier to work with! If you have them, wearing food gloves will keep your knife from slipping around.
- Cut the lard into slices a little less than 1/2” thick. Cut down the slices into cubes that are about the same size as the thickness of the slices. This will take a while. If you have an extra family member, pass him a knife!
- Turn your slow cooker on high. Place the fat in the slow cooker.
Cook for about 2 hours, stirring periodically. When you start seeing bubbles around the edges, lower the heat to low. - Cook for another 2 hours on low.
- When you start seeing the fat pieces floating freely in fat in the bottom of the slow cooker, it’s time to start straining the lard. Scoop out the floating pieces of fat and the liquid into a strainer set over a liquid measuring cup. Press on the fat pieces with a spoon to get the most lard into the cup.
Return the fat pieces to the slow cooker. Continue to strain the fat until there is little fat left in the slow cooker. - Keep cooking the fat pieces until they are lightly golden and crispy. This will take about another hour. At this point, strain the rest of the fat pieces into the strainer.
- Pour the liquid lard into pint Mason jars. Let them cool on the counter. When the jars are no longer hot, place them in the fridge. You can also freeze lard for longer storage.
- Sprinkle the cracklings with salt. They’re crunchy little bits of deliciousness that are great on salad or as a low carb snack on their own.
Notes
Can I make more at a time: You bet! I always peter out after cutting 3 lbs of fat because it hurts my hand! If you’re sturdier than me, you can make as much lard at a time as you have slow cookers and will power enough to do.
Can I bake this?: Absolutely! I used to render my lard this way. Use a glass Pyrex 9×13 pan. Bake at 250 F, stirring the pieces every 30 minutes or so. Be careful with this method as the fat pieces like to stick on the bottom of the pan.
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Category: Baking building blocks
- Method: Slow cooker
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 130
- Sugar: 0
- Sodium: 0
- Fat: 14
- Saturated Fat: 4.5
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 15