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jar of rendered lard next to a spoon
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How to Render Lard In A Crockpot

Note: For instructions on how to make lard in the oven instead of the crock pot, follow the instructions in this tutorial on rendering tallow. Just use pork fat instead.
Keyword diy, fat, grease, lard
Prep Time 5 minutes
Crock Pot Time 2 hours
Total Time 2 hours 5 minutes
Author Heather Dessinger


  • Slow cooker (I use this one)


  • pastured pork fat (If you can't find pastured pork fat locally, you can find it online here)
  • ¼ cup water (spring or filtered)


Step 1: Cut or grind the fat into small pieces

  • Trim away any pieces of meat or blood as you go. When I first started making lard I was very fastidious about cutting away every tiny bit that had color. There's not really any need to do that - just get the big stuff.
    pork fat being sliced into cubes

Step 2: Place fat in slow cooker

  • Add 1/4 cup of water to the slow cooker to prevent the fat from burning - it will evaporate during the rendering process.
    pouring water into crockpot full of lard cubes

Step 3: Turn on slow cooker

  • Place the lid on top of the slow cooker and set to low heat.
    lard cubes heating up in crock pot

Step 4: Check progress and stir

  • After an hour, you'll start to see some liquid in the bottom of the slow cooker. Progress! Give the pot a stir every once in awhile until the fat is completely melted.
    separated lard from bits inside crock pot

Step 5: Remove from slow cooker

  • When the lard is ready you’ll see brown bits of “cracklings” resting on the bottom of the pot with a layer of fat over them. Time to turn off the slow cooker and prepare to strain.

Step 6: Strain lard

  • Pour the contents of your slow cooker over a cheesecloth lined colander to separate the lard from the cracklings.
    straining lard through a colander

Step 7: Pour into storage containers

  • Pour the lard into jars and set aside to cool on a countertop or in the fridge.
    strained lard inside mason jars

Step 8: Use remaining bits

  • Don’t throw the browned bits away! You can use them to make cracklings. (See below for instructions)
    leftover bits after straining

Bonus Step: How To Make Cracklings

  • To make cracklings, simply sprinkle the leftover brown bits with a little salt and put them in a pan set over medium heat.
  • As they cook some of the excess fat will melt away and they’ll become crispy. They’re called cracklings because they often pop and sizzle as they cook.
  • Once they’re crispy remove them from the pan and serve. They’re delicious with a little hot sauce and a spritz of lime.
    completed cracklings ready to eat in a bowl