Wash and dry all produce. Preheat toaster oven or oven to 400 degrees. Trim, then thinly slice scallions. Peel carrot, then grate until you have 1 cup grated carrot (you may not use the whole carrot).

In a large bowl, toss together grated carrot, scallions, cabbage, sour cream, 1 tsp sugar, and 1 TBSP vinegar (we'll use the rest in the next step). Season generously with salt and pepper.

Slice cucumber into thin rounds, then place in a small bowl along with 1/2 tsp sugar, 1 tsp water, remaining vinegar, and a big pinch of salt. Toss to combine.

Heat a large drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add pork, breaking up meat into pieces with a wooden spoon. Stir in barbecue seasoning, barbecue sauce, ketchup, and 1/4 cup water. Allow to warm through, then season with salt and pepper. TIP: Add a splash of water if sauce seems dry.

Meanwhile, split buns in half and toast in toaster oven or oven until golden, 3-5 minutes.

Fill buns with pork, pickled cucumber, and a little bit of slaw each. Divide between plates and serve with remaining slaw on the side.