Halve and core the cabbage, then cut each half into 2 pieces and slice into 1/4-inch thick strips; set aside.

In a large mixing bowl, combine green onions, bell pepper, and crushed garlic. Use a vegetable peeler to create thin strips of carrot over the top.

Heat a nonstick skillet over high heat and add pulled pork. Cook until the pork is very hot and develops a brown crust, which should take about 5 minutes. If the meat is lean, you can add 1 to 2 tablespoons of oil to the pan as needed.

Pour the hot pork over the veggies in the mixing bowl and toss to combine using tongs.

In the same skillet, add 2 tablespoons of oil and place over high heat. Add the sliced cabbage and salt. Cook and stir until the cabbage softens and begins to brown in spots while still retaining some crunch.

Transfer the cabbage to the mixing bowl and add black pepper, Sriracha, and rice vinegar. Mix the slaw thoroughly before adding the chopped cilantro.

Taste the slaw for seasoning and adjust salt, pepper, heat, and vinegar as needed.

Serve the slaw hot, warm, or at room temperature, garnished with thinly sliced green onions. If preparing ahead of time, make sure to warm the slaw before serving.