3 pounds turkey thighs, skin removed

1/2 cup firmly packed brown sugar

1/4 cup prepared mustard

2 tablespoons ketchup

2 tablespoons cider vinegar

1/2 teaspoon tabasco sauce

1 teaspoon salt

1 teaspoon coarse ground black pepper

1 teaspoon crushed red pepper flakes

2 teaspoons liquid smoke flavoring

12 sandwich buns, split

1 cup creamy coleslaw from deli

Spray 4-6 quart slow cooker with nonstick cooking spray. Place turkey in sprayed slow cooker. In small bowl, combine all remaining ingredients except buns and coleslaw; mix well. Pour over turkey and turn turkey as needed to coat.

Cover and cook on low setting for 8-10 hours. Remove turkey from slow cooker; place on large plate. Remove meat from bones and discard bones. Shred turkey with 2 forks. Return turkey to broth and mix well.

To serve, with slotted spoon, place about 1/3 cup turkey mixture onto bottom half of each bun. Top each with rounded tablespoon coleslaw and cover with top halves of buns.

Makes 12 sandwiches.