Diy: Slow-Cooker Pie Lard

Let's Cook

1. Step 1.

   Freeze the leaf lard for 30 minutes before starting. Using a sharp knife, cut the lard into ¼-inch cubes, trimming and discarding any pinkish meat or discolored bits that may still be attached.

2. Step 2.

   Transfer the cubed lard to a large (6-quart) slow cooker. Cook on low for 6 hours, stirring once or twice, until about three-quarters of the lard has liquefied. Some solid pieces may remain unmelted.

3. Step 3.

   While the lard is cooking, line a fine-mesh sieve with four layers of cheesecloth and set it over a large bowl. After the lard has cooked, scoop a few ladlefuls of fat and bits into the cheesecloth, allowing it to drain fully before adding more. When all the fat has drained, use a wooden spoon to press gently on the solid bits to release as much liquid as possible, then wrap the cheesecloth around the bits and squeeze out any remaining fat. Discard the cheesecloth and solids.

4. Step 4.

   Transfer the strained liquid fat to a mason jar and let it cool to room temperature with the lid off. It will solidify and turn from yellowish clear to snow-white lard. Once cool, seal the jar and refrigerate for up to 2 weeks or freeze for up to 3 months.