Cut pork fat into small, even pieces
Trim away meat, skin, and blood spots
Place fat in a heavy pot or slow cooker
Add a small splash of water to prevent initial scorching
Heat on low
Stir occasionally as the fat melts
Continue cooking until the solids turn golden and the liquid fat is clear
Strain through a fine mesh strainer or cheesecloth
Pour the strained fat into clean jars or containers
Let it cool completely
Store in the refrigerator or freezer