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Place The Turkey Thighs, Baked Beans, Onion, Barbecue Sauce, Yellow Mustard, Cumin, And Salt Into A Slow Cooker. Set The Cooker To Low, And Cook 10 To 12 Hours. Remove The Turkey Thighs, And Shred Meat Using 2 Forks. Discard Bones. Return The Shredded Turkey Meat To The Slow Cooker. To Serve, Place About 1/2 Cup Of Shredded Turkey And Sauce Onto Each Potato Roll.
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