What you'd be most likely to find, Gary, is also what is most suitable, fatback. Usually available skin on, the fat is removed from the skin for rendering (leave just a little on the skin if you'd like to make chicharron). Or, if you can, get the back fat alone. Go for 5 lbs.
These pics show a pot of fat just getting going and then about halfway along. The fat was from one of my pigs. Fat from the back of a commercial pig is likely to be thinner but suitable nevertheless.
If you wish, you can cut the fat smaller--or even grind it up--so that rendering goes more quickly.
Many render fat alone; I don't. I put it in the pot and then add water, about half the volume of the fat. This eliminates any chance of scorching the fat or the bits of lean that are likely to still be attached. And the heat transfer from pot to water to fat is more even.
Bring the water to a simmer, uncovered, over low heat; stir frequently. Keep the heat low. After a while, the water will evaporate and the melted fat will remain. Skim off any foam that rises to the surface as the fat renders.
Once rendering is halfway along (or more) you can, if you prefer, stick the pot in a slow oven (225) and continue that way. At one point or another you'll want to quit though there will be some still unrendered fat left. No matter, just strain out this and the cracklins through a cheesecloth-lines strainer. Eat the cracklins directly, spread them on toast, or use them atop a salad.
Cool the fat till it's warm but still liquid. Many people pour into containers at this stage, cool further, then fridge, period. I like cleaner, lighter lard so I add a good quantity of water to it then put into containers and fridge it till the next day. At that point the lard will be sitting on top of the water, solidified, and it can easily be removed and dried. Then I chop the lard, re-melt it over low heat, allow it to cool some off heat, then pour or ladle it into containers to cool on the counter; then I fridge it. Done.