@Osito Arelano,
Take the fat, chill it or partially freeze it to make cutting it up into 1inch cubes easier. Add about 1/3rd cup of water for every pound of fat into a oven proof dish or cast iron pot/Dutch oven. Put it into a pre-heated oven at 250F. Stir the fat at 30 minutes, then another 45 later, and then about every hour. Depending on how much you are doing, it can take time. So, I recommend doing a lot all at once. The fat will render down, with some turning a golden brown color. Some people save these remaining bits for flavor to dishes, but use sparingly. If you have ever had maple glazed roasted pork belly, it is kinda like that.
If you want a roasted pork flavor added to the fat, heat the oven to 350F.