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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.
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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.
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3
You should have about 1 1/2 cups of sauce.
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4
Reserve and refrigerate 1/4 cup.
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5
Pour the remaining 1 1/4 cups into a 6-quart slow cooker.
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6
Stir together 1 tablespoon salt and a few grinds of pepper in a small bowl to combine.
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7
Remove the skin from the turkey thighs, and discard.
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8
Place the thighs on a large plate, dry well with paper towels and season both sides with the salt-and-pepper mixture.
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9
Place the thighs in the slow cooker, and turn to coat in the sauce.
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10
Cover with the lid, and turn the heat to high for 4 hours, until the meat is falling off the bone.
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11
Transfer the thighs to a plate, and let cool for about 10 minutes.
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12
Stir the reserved sauce and the remaining 2 tablespoons vinegar back into the pot.
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13
When the thighs are cool enough to handle, shred the meat into 1/2-inch strips.
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14
Return the meat to the sauce, and stir to coat.
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15
Make sandwiches with the meat and potato buns, and serve.
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16
Or let the meat cool, and refrigerate up to 2 days.
