Slow Cooker Sunday: Turkey Barbecue on Soft Buns

Ingredients:

1 (4.5 to 5 lb) bone-in turkey breast

2 (10.75 oz) cans tomato purée

1 medium yellow onion, finely chopped

1.5 cups apple cider or apple juice

1 cup apple cider vinegar

1/2 cup Worcestershire sauce

1/2 cup firmly packed light brown sugar

1/2 cup apple butter

4 tbsp butter

1.5 tsp red pepper flakes

1.5 tsp freshly ground black pepper

3 whole garlic cloves

1 tsp ground ginger

1 tsp dry mustard (or 2 tbsp Dijon mustard)

1.5 tsp salt

Onion Rolls, or other soft buns, to serve

Directions:

1. Discard turkey skin. Use a boning knife to remove bones. Discard or save for making broth. Place turkey in slow cooker.
2. Add tomato purée and next 13 ingredients (through 1.5 tsp salt). Stir to mix, cover, and cook on low 6 to 8 hours. After 6 hours, check the turkey; it should be very tender and you should be able to "pull" the meat into bite sized pieces. Also at this time, check the sauce. If the mixture seems too thick, add an additional 1/2 to 1 cup apple cider. Continue to cook up to 2 hours more until turkey is fork tender.
3. Remove garlic cloves and discard. Use a fork to "flake" turkey into bite-sized shredded pieces. Stir to mix with the barbecue sauce. Taste for seasoning, adding more salt and pepper if desired. If turkey seems dry, stir in 1/4 cup melted butter. Serve on warm buns; top turkey with Cole slow if desired. Yield: 12 (serving size: 1 sandwich).

Nutrition Facts:

Calories 305.5; Fat 6.2g (sat 3g, mono 1.5g, poly 1g); Protein 21.1g; Carb 52.3g; Fiber 2.9g; Chol 50.5mg; Iron 4.7mg; Sodium 817.3mg; Calc 126.4mg.