How to Render Lard in a Crock Pot

I bought 2 pork loins this past week on sale of course.  Well I did not need them for the freezer so I canned them.  I will give details on the canning in my next post.

After trimming fat from both of the loins as close as possible, being careful to leave the meat on the roast,  I ended up with a large amount of fat to dispose of.  I always wanted to try and render lard from the fat.

 I put all of it in my crock pot(do not add water) and cooked it over night on low (8 hours).  The next day I cooked it on high for 6 hours.  Strained it and cooled it until I could pour it in a freezer container.  I ended up with about 22 ounces of rendered white lard. 

You will be able to tell (from the pictures) there was some meat scraps attached to the fat and it was just fine.  My memories from the butchering we did on the farm there were meat scraps in the fat before rendering.  The fat was always rendered on an open fire in a black kettle. 

For the small amount I made the crock pot works just fine.