I love blue cheese dressings and this one from the Seattle Times is very good. The cayenne adds an extra punch. I like my blue cheese dressing chunky, so I didn't bother blending this in the food processor.
Adapted from Roadfood.com. The original recipe called for four times as much of the dry ingredients. I had more than enough by reducing the quantities as indicated here, but you may need more to coat the calamari.
The confectioners' sugar adds a subtle sweetness.
Found this recipe in Chile Pepper magazine and modified it a bit. Never having had pulled pork in Lexington, I can't say whether or not it is authentic. I can say it was a really good addition to pulled pork.