In a small bowl mix mayonnaise and sriracha sauce until well combined. Refrigerate until ready for use.
In a medium bowl or quart-sized, wide-mouth, mason jar, add all the ingredients for the pickled Asian slaw. Stir until the sugar dissolved. Set aside.
In a bowl, mix the ground pork, lemon juice, lemon zest, fish sauce, ground black pepper, ginger, garlic, sesame oil, soy sauce and green onions until combined. Form into 3 inch patties.
In a large non-stick skillet over medium high heat, cook the patties until done and the juices run clear, about 3 minutes per side.
Build Sliders by spreading the sriracha mayo on the buns, then top with 2 -3 jalapeno slices, add the caramelized pork patty on top. Then add the quick pickled Asian slaw, some torn cilantro and top with the bun lid.