Chop the pork fat into small cubes. Remove any skin or red meat attached.
Pour all the fat cubes inside the slow cooker, and set the heat to LOW. Pour also a cup of water, just to avoid your fat to get burned (optional)
The fat cubes will start to melt, as the fat itself turns liquid
This is how it will look after around 1 hour
This is how it will look after around 2 hours
TIP: you can set the heat to MEDIUM for a while, to speed up the process, but do not forget to turn to LOW once the fat starts to bubble
When the solid bits start to turn yellow, 3 to 4 hours later, turn the heat off
Remove the solid bits beforehand with a skimmer then strain the liquid lard with a strainer and a cheesecloth
Pour your liquid lard into a disinfected jar with a lid
Store your jar in the fridge - See chapter Pay Attention - Storing Homemade Lard