• Preheat oven to 400 degrees. (TIP: If you have a toaster oven, feel free to skip preheating—you’ll use it to toast the buns in step 3.) Wash and dry all produce. • Trim and halve cucumber lengthwise; slice crosswise into 1/4-inch-thick half-moons. • In a medium bowl, toss together cucumber, cabbage, vinegar, 11/2 tsp sugar (3 tsp for 4 servings), and a big pinch of salt. Set aside to pickle, stirring occasionally, until ready to serve.

• Tear pulled pork* into smaller pieces if necessary. • Heat a drizzle of oil in a medium pan over medium heat. Add pork and cook, stirring, until warmed through, 2-3 minutes. • Stir in bulgogi sauce and 1/4 cup water (1⁄3 cup for 4 servings). Bring to a boil, then reduce heat to low. Simmer until saucy, 1-2 minutes.

• Meanwhile, in a small bowl, combine mayonnaise with Sriracha to taste. Season with salt and pepper to taste. • Place 1 TBSP butter (2 TBSP for 4 servings) in a separate small microwave-safe bowl. Microwave until melted, 30-40 seconds. • Halve buns. Brush melted butter onto cut sides. • Place cut sides up directly on oven rack (or in a toaster oven) and toast until golden brown, 3-5 minutes.

• Divide buns between plates; spread Sriracha mayo onto cut sides of top buns. Fill buns with pork and a bit of slaw. Serve with remaining slaw on the side.