Sweet And Tangy Slow-Cooker Bbq Turkey Thighs
Serves: 2
Shirley Senger
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
43
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.5 cups
Dried Cranberry1 cup
Honey1 cup
Ketchup2 tbsps
Tomato Paste4 tsps
Paprika4 tsps
Ground Mustard1 tsp
Granulated Garlic1 tsp
Onion PowderDirections:
1
Heat the cranberries and 1/2 cup vinegar, covered, in a microwave-safe bowl until the cranberries are softened, 45 to 60 seconds, then transfer to a blender
2
Add the honey, ketchup, tomato paste, paprika, mustard, garlic, onion powder and 1/2 teaspoon salt, and blend until the cranberries are finely pureed
3
You should have about 1 1/2 cups of sauce
4
Reserve and refrigerate 1/4 cup
5
Pour the remaining 1 1/4 cups into a 6-quart slow cooker
6
Stir together 1 tablespoon salt and a few grinds of pepper in a small bowl to combine
7
Remove the skin from the turkey thighs, and discard
8
Place the thighs on a large plate, dry well with paper towels and season both sides with the salt-and-pepper mixture
9
Place the thighs in the slow cooker, and turn to coat in the sauce
10
Cover with the lid, and turn the heat to high for 4 hours, until the meat is falling off the bone
11
Transfer the thighs to a plate, and let cool for about 10 minutes
12
Stir the reserved sauce and the remaining 2 tablespoons vinegar back into the pot
13
When the thighs are cool enough to handle, shred the meat into 1/2-inch strips
14
Return the meat to the sauce, and stir to coat
15
Make sandwiches with the meat and potato buns, and serve
16
Or let the meat cool, and refrigerate up to 2 days