Anastasia Rice February 6, 2026

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Carnitas Crockpot

Name: Carnitas Crockpot
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: Mexican
Ingredients: 4 lbs chicken sausage, casings removed and cut into chunks; 1/2 cup orange juice; 1/4 cup lime juice; 4 cloves garlic, minced; 1 onion, chopped; 1 tbsp ground cumin; 1 tbsp dried oregano; 2 tsp chili powder; 2 bay leaves; Salt and pepper to taste

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On a cool evening the kitchen fills with the bright scent of orange and lime, the air warmed by slow, savory cooking, and the promise of tender, slightly crisped meat at the end of a long day. This Carnitas Crockpot version captures that comforting feeling, perfect for weeknight tacos, a lively weekend gathering, or a make ahead meal that stretches into lunches and fiesta bowls. If you love set and forget dinners you might also enjoy a creamy slow cooked pasta companion like crockpot garlic parmesan chicken pasta, which offers a different, indulgent way to feed a crowd.

What Makes This Special

There is something irresistible about Carnitas Crockpot made low and slow, the citrus and spices gently coaxing out deep, caramelized flavors while the meat relaxes into tender, pull apart shreds. In this version I swap in chicken sausage for a lighter, leaner touch that still stands up to bold spices and finishes beautifully under a quick broil for crunchy edges. The result keeps the spirit of traditional carnitas, with bright orange notes, warm cumin, and oregano, but with a shift toward a quicker, lower fat protein that family members reach for again and again.

The slow cooker takes the effort out of dinner, but the payoff is in the textures and aromas, when you pull the pot lid and see molten juices, translucent onions, and meat so tender it falls apart. Little moments make it special

Hands off cooking, maximum flavor payoff
Citrus and garlic brighten the rich, savory notes
Broiling crisps the edges, adding satisfying contrast

What You’ll Need

Ingredients here work together to balance citrus, garlic, and warm spices, while bay leaves and slow heat build depth. I used chicken sausage in place of the traditional shoulder to keep things lean and easy to shred after slow cooking. Salt near the end to taste, the citrus will carry a lot of the brightness.

4 lbs chicken sausage, casings removed and cut into chunks, (use a plain or lightly seasoned chicken sausage)
1/2 cup orange juice
1/4 cup lime juice
4 cloves garlic, minced
1 onion, chopped
1 tbsp ground cumin
1 tbsp dried oregano
2 tsp chili powder
2 bay leaves
Salt and pepper to taste

Notes, choose a chicken sausage with simple seasoning so the orange and lime can shine, and you can swap in low sodium store bought broth for extra liquid if you like.

How to Cook Carnitas Crockpot

Remove the casings from the chicken sausage and cut the sausages into large chunks, you should see neat, meaty pieces that will hold together during the long, slow cook. This step sets the stage for shredding later, and it smells faintly savory as you work.
Place the chicken sausage chunks in a crockpot with orange juice, lime juice, minced garlic, chopped onion, ground cumin, dried oregano, chili powder, bay leaves, and a pinch of salt and pepper, stir briefly so the spices coat the meat. The bowl will smell citrus bright and warmly spiced, with the garlic and onion softening into the liquid.
Cover the crockpot and cook on low for 8 hours or on high for 4 to 5 hours, until the meat is fork tender and the cooking liquid has concentrated into a glossy, aromatic sauce. You will notice the kitchen fills with orange and roasted garlic notes, and the sausage becomes plump and yielding.
Remove the chicken sausage chunks from the crockpot and shred them with two forks, pulling pieces into irregular shreds that trap sauce and crisp beautifully later. The texture should be soft and ribbon like, with threads of meat that hold some moisture.
Optional, spread the shredded meat on a baking sheet in a single layer and broil for 5 to 8 minutes until the edges are nicely browned and crisp, watching closely so it does not burn. The broiled meat will hiss and brown, smelling toasty and caramelized.
Drizzle a few spoonfuls of the cooking liquid over the crisped meat before serving, this brings back the bright citrus and keeps each bite juicy. The finishing touch ties the tender interior to the crisp exterior, and the aroma is irresistible.

Prep ~ 20 minutes, Cook ~ 4 to 8 hours depending on heat, Total ~ 4 hours 20 minutes to 8 hours 20 minutes, Servings ~ 8 to 10, Kcal ~ 360 per serving

Make-Ahead and Prep Tips

You can do a surprising amount of this recipe ahead of time, which makes Carnitas Crockpot a true weekday hero. Remove casings from the chicken sausage and cut into chunks up to a day ahead, and store them covered in the fridge. Chop the onion and mince the garlic in advance, and keep them in airtight containers for 24 hours.

If you want even deeper flavor, combine the sausage chunks with the orange and lime juice and spices a few hours before cooking and refrigerate, letting the citrus and cumin begin to work on the meat. After slow cooking, you can refrigerate the finished carnitas for up to 4 days, and gently reheat and crisp in the oven when you are ready to serve. For make ahead servings for a party, slow cook in the morning and hold the shredded meat warm in the crockpot on the warm setting for up to two hours before broiling to finish.

How to Store Leftovers

Refrigerate leftover Carnitas Crockpot in airtight containers within two hours of cooking, keep for 3 to 4 days for best flavor. For longer storage, freeze in shallow, airtight containers or heavy duty freezer bags for up to 3 months, pressing out excess air and labeling with the date. Thaw frozen carnitas overnight in the fridge, then reheat gently.

Reheat on the stovetop over low heat with a splash of reserved cooking liquid to keep the meat moist, stirring until warmed through, or spread on a rimmed baking sheet and bake at 375 F until heated, then broil briefly to crisp. In the microwave reheat in short bursts on medium power and stir between intervals to avoid drying. A freshness cue, the meat should smell bright from the citrus and not sour or overly pungent, and the texture should still be tender and not slimy.

Perfect Pairings

Warm corn or flour tortillas, sliced limes, and chopped cilantro for classic tacos
Quick pickled onions and sliced radishes for a crunchy, tangy contrast
Cilantro lime rice or a simple green salad to round out the meal
A creamy side like garlic parmesan chicken pasta balances the citrus and spice
Black beans, charred corn salsa, and avocado for hearty bowls

Make It Your Own

Smoky twist, add a teaspoon of smoked paprika or replace half the chili powder with chipotle powder for a deeper, smoky flavor, adjust spice to taste.
Herb forward, stir in chopped fresh cilantro and a little fresh oregano after shredding, brightening the finished carnitas.
Tex Mex fusion, fold in a tablespoon of tomato paste with the cooking liquid for a thicker, richer sauce that clings to the meat.
Lighter version, use a lean chicken sausage and drain excess fat from the crockpot before shredding to keep things light and bright.
Add vegetables, toss in diced bell pepper or carrots during the last hour of cooking for added color and texture.
Spicy kick, include a seeded and chopped jalapeño or a teaspoon of red pepper flakes in the cooking pot for heat lovers.
Crispy topping, sprinkle torn turkey bacon over the browned meat during the last minute under the broiler for smoky crunch without pork bacon.
Make tacos into bowls, serve over quinoa or mixed greens with pickled onions and a dollop of crema or yogurt.

Pro Tips for Best Results

Use good quality chicken sausage, simple seasonings help the citrus and spices shine through.
Avoid overfilling the crockpot, the meat should sit in a single or slightly layered layer for even cooking.
Taste and adjust salt after cooking, the concentrated cooking liquid can change in intensity as it reduces.
When broiling, keep the oven rack a safe distance and watch constantly, the meat can go from crisp to charred in moments.
Rest shredded meat for 5 minutes after broiling so juices redistribute, this keeps the edges crisp and the interior juicy.
If using a thermometer, the internal temperature of the meat components should reach at least 165 F for safety.

Frequently Asked Questions

What can I use instead of chicken sausage if I want a similar texture, answer: You can use ground turkey packed into small logs or very large meatballs, but the texture will be different from links. Work with firmer, coarsely ground proteins and be mindful that grinding changes shredding, you may want to broil longer to achieve more crisp.

Can I make this in a Dutch oven instead of a crockpot, answer: Yes, sear the sausage chunks in a heavy Dutch oven, then add the citrus, spices, and onions and cover to simmer on low in the oven at 300 F for 2 to 3 hours. The stovetop method reduces the hands off time, but you will need to check moisture and stir occasionally.

How do I stop the meat from getting soggy when I broil, answer: Drain most of the cooking liquid before shredding and spread the meat in a single layer on a hot baking sheet. Broil on high while watching closely, and flip once if needed for even browning, add a light drizzle of reserved liquid only after broiling for juiciness.

Is it safe to cook chicken sausage low and slow, answer: Yes, as long as the sausage reaches a safe internal temperature of 165 F during cooking. The long cook time in the crockpot will bring the meat fully up to temperature, but always check if in doubt.

Can I scale this recipe down for fewer people, answer: Absolutely, this adapts easily, halve the ingredients and use a smaller slow cooker or a heavy pot. Keep cook time similar but check tenderness earlier, because less meat may heat through a little faster.

How do I reheat leftovers so they taste freshly made, answer: Reheat slowly on the stovetop with a splash of the reserved cooking liquid, or warm in the oven covered with foil and finish with a quick broil to crisp. Quick microwave reheating works, but add a squeeze of fresh lime and a sprinkle of cilantro to revive brightness.

Final Thoughts

Carnitas Crockpot is a comforting, citrus kissed feast that proves slow cooking can be both effortless and elegant. Swapping in chicken sausage keeps the dish lighter while still delivering that pull apart texture and the irresistible salty, tangy, and slightly crisp finish after a brief broil. Make a double batch for easy lunches, invite friends over for taco night, and enjoy how this simple set and forget method fills the house with cozy, welcoming aromas. I hope you give this version a try soon and make it your own.

Carnitas Crockpot

Author: anastasia-rice
Total Time: 500 minutes
Yield: 8 to 10 servings 1x
Diet: Paleo

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Description

A comforting and flavorful crockpot recipe for tender Carnitas, featuring chicken sausage, citrus, and warm spices, finished with a crispy broil.

Instructions

Remove the casings from the chicken sausage and cut into large chunks.
Place the chicken sausage chunks in a crockpot with orange juice, lime juice, minced garlic, chopped onion, ground cumin, dried oregano, chili powder, bay leaves, and a pinch of salt and pepper. Stir to coat.
Cover the crockpot and cook on low for 8 hours or on high for 4 to 5 hours.
Remove the chicken sausage chunks and shred them with two forks.
Optional: Spread the shredded meat on a baking sheet and broil for 5 to 8 minutes until browned and crisp.
Drizzle cooking liquid over the meat before serving.