In large bowl, whisk together 1/2 cup vinegar, sugar and crushed red pepper; add coleslaw and season with 1/2 tsp. each salt and pepper. Toss and let stand at least 15 minutes. Pour off liquid and stir in mayonnaise. In saucepan, cook pork, remaining 1/4 cup vinegar, worcestershire and 2 tbsp. water over medium heat to heat through, 2 to 3 minutes. Divide pork among buns, top with some slaw and serve remainder alongside.