Sweet and Tangy Slow-Cooker BBQ Turkey Thighs

Level: Easy

Yield: 8 to 10 servings (about 2 quarts)

Total time: 4 hr 30 min (includes cooling time) Active time: 20 min

Nutritional analysis (per serving): Serving size: 1 of 10 Calories 513 Total Fat 19 g Saturated Fat 6 g Carbohydrates 31 g Dietary Fiber 2 g Sugar 26 g Protein 54 g Cholesterol 192 mg Sodium 899 mg

Ingredients

1 1/2 cups dried cranberries
1/2 cup plus 2 tablespoons cider vinegar
1/4 cup honey
1/4 cup ketchup
2 tablespoons tomato paste
4 teaspoons paprika
4 teaspoons ground mustard
1 teaspoon granulated garlic
1 teaspoon onion powder
Kosher salt and freshly ground black pepper
4 turkey thighs (about 4 lb 12 oz)
Mini potato buns, for serving

Directions

Place the cranberries and 1/2 cup cider vinegar in a microwave-safe bowl, cover, and heat until the cranberries soften, about 4560 seconds. Transfer to a blender.
Add the honey, ketchup, tomato paste, paprika, ground mustard, granulated garlic, onion powder, and 1/2 teaspoon salt to the blender; puree until smooth to make about 1 1/2 cups of sauce. Reserve 1/4 cup of the sauce and refrigerate it; pour the remaining 1 1/4 cups into a 6quart slow cooker.
In a small bowl, mix 1 tablespoon kosher salt with several grinds of black pepper.
Remove and discard the turkey skin. Pat thighs dry, season both sides with the saltpepper mix, and place them in the slow cooker, turning to coat thoroughly with the sauce. Cover and cook on high for 4 hours, until the meat is very tender and falling off the bone.
Transfer the thighs to a plate and let rest about 10 minutes. Stir the reserved sauce and the remaining 2 tablespoons vinegar into the slow cooker. When cool enough to handle, shred the meat into 1/2inch strips, return it to the sauce, and toss to coat.
Serve the shredded turkey on mini potato buns as sandwiches, or cool completely and refrigerate for up to 2 days.