Cut raw pork fat into small, even pieces
Place the fat in a heavy pot or slow cooker
Heat on low to medium-low
Stir occasionally as the fat melts
Keep cooking until the solids turn golden and the liquid fat is clear
Strain the liquid through a fine mesh strainer or cheesecloth
Pour the strained lard into clean jars or containers
Let it cool completely
Store in the refrigerator or freezer