- 2 tablespoons ranch dressing mix
- 1 1/2 cups apple cider
- 1/2 cup Frank's RedHot® Cayenee Pepper Sauce
- 1 (4.5–5 pound) pork shoulder or butt
- 5 ounces (1 1/2 cups) Treasure Cave® Crumbled Blue Cheese, divided
- 8 brioche buns
- 1 cup coleslaw
Combine the dressing mix, cider, and Frank's RedHot® Cayenne Pepper Sauce. In a 4- to 5-quart crockpot, add the pork and mix in the sauce. Cover and cook on high for 5–6 hours or low for 7–8 hours, until the meat shreds easily.
Remove the pork from the crockpot and allow it to cool slightly.
Meanwhile, in a small saucepan, bring 1 1/2 cups of the sauce from the crockpot and 3/4 cup of the Treasure Cave® Crumbled Blue Cheese to a boil. Simmer, stirring frequently, until the sauce thickens and reduces by half. Set aside.
Using two forks, shred the pork. Then, toss the shredded pork with the sauce.
Divide the pork amongst the buns, top with the coleslaw and sprinkle with the remaining Treasure Cave® Crumbled Blue Cheese.