1 1/2 cups apple cider
2 tablespoons Ranch Dressing Mix
1/2 cup Frank's RedHot pepper sauce
1 (4.5 to 5 pound) pork shoulder or butt
5 ounces (1 1/2 cups) Treasure Cave® Crumbled Blue Cheese, divided
8 brioche buns
1 cup coleslaw
1. In a 4 to 5 quart crockpot, combine cider, dressing mix, and Frank's. Add
pork cover and cook on high 5 to 6 hours or low 7 to 8 hours until it shreds
2. Remove pork from crockpot and allow to cool slightly. Meanwhile in a
small saucepan, bring 1 1/2 cups of juices from crockpot and 3/4 cup Blue
Cheese to a boil. Simmer, stirring frequently until sauce thickens and
reduces by half; set aside.
3. Using two forks, pull apart pork into shreds. Toss together with sauce.
Divide amongst buns, top with coleslaw and sprinkle with remaining Blue