How To Render Lard

Do you reclaim the fat, from pork? I don’t do it often. When I make Carnitas, I always reclaim the fat, and make lard. I use the lard to fry the pieces of pork. While I don’t make carnitas, authentically. The lard imparts extra flavor, and tenderness. 

Another recipe, where I use lard, is cornbread. The lard changes the cornmeal texture. It softens, and keeps the cornbread moist.

Use lard, in place of: butter, oil, or shortening. Keep refrigerated, up to a week. Better yet, store, in the freezer.

You can view a video demonstration, by clicking the link.

HOW TO RENDER LARD

Choose your choice of pork: Country style ribs, picnic roast, ham, etc

Bake or use the crockpot.

Slice the meat, per the entree. Save all the fat. Dice the fat, so it will melt faster. 

Place in the crockpot, with a little bit of water. Let the fat melt down.

Strain the fat. Refrigerate overnight, to solidify.

Rinse the fat, in a bowl, of ice water. Repeat.

Pat, the fat, dry, using a paper towel.

Store in an airtight container, in the refrigerator. For up to one week.

Or freeze.

Use in the place of butter, oil, or shortening.