Recipe in ‘Homegrown Pork’ by Sue Weaver
Use a 5- or 6-quart slow cooker or Crock-Pot that reaches 260F.
You’ll need the following tools:
– Fine-mesh cheesecloth
– Large stainless steel or glass bowl with pouring spout
– Slotted spoon
– Large-mouth, straight-sided glass canning jars with lids (must be freezer-safe jars if you plan to freeze the lard)