Slow Cooker Sweet and Sour BBQ Turkey

Ingredients:

• 1.5 cups dried cranberries
• 0.5 cup + 2 tablespoons apple cider vinegar
• 1/4 cup honey
• 1/4 cup ketchup
• 2 tbsp tomato paste
• 4 tsp paprika
• 4 tsp ground mustard
• 1 teaspoon crushed garlic
• 1 tsp onion powder
• 4 turkey thighs (about 2 kg)
• Mini potato buns for serving

Preparation:

1. In a microwave-safe bowl, combine the cranberries with 1/2 cup vinegar and microwave, covered, until the cranberries are soft, 45 to 60 seconds, then transfer to a blender.
2. Add honey, ketchup, tomato paste, paprika, mustard, garlic, onion powder, and 0.5 teaspoon salt and pulse until the cranberries are pureed. You should have about 1.5 cups of sauce. Set aside 1/4 cup of the sauce and refrigerate. Transfer the remaining sauce to a 6-quart slow cooker.
3. In a small bowl, combine 1 tablespoon salt and a few grinds of black pepper.
4. Remove the skin from the turkey thighs and discard. Place the thighs on a large plate, pat dry with paper towels, and season both sides with salt and pepper.
5. Place the thighs in the slow cooker and turn them over to coat with the sauce. Cover and increase the heat to high. Cook for 4 hours, until the meat begins to fall off the bone.
6. Transfer the thighs to a plate and let cool for about 10 minutes. Add the remaining sauce and the remaining 2 tablespoons of vinegar to the pan. When the thighs are cool enough to handle, slice the meat into 1-cm-thick strips.
7. Return the meat to the sauce and toss to coat. Place the turkey on potato buns and serve as sandwiches.