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I just tilt the pan and scoop the meat upward to serve. The fat collects in the bottom while the meat gets pushed uphill. Then you have a pan full of nothing but grease, and you can either pour it down the garbage disposal, or pour it into an airtight container and save this freshly-rendered lard for other purposes. (I don't really do this, I'm just saying you could, if you wanted to go all Civil War Granny.)
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