Heat oven to 350°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray.
In medium bowl, mix pork, 1/4 cup of the green onions, 3 tablespoons of the salsa and the chili powder; set aside. In large bowl, mix coleslaw mix, remaining green onions, the vinegar, 1/2 teaspoon kosher salt and 1/8 teaspoon pepper until thoroughly blended. Set aside.
Separate dough into 8 biscuits. Make slight indentation in center of each biscuit. Spoon 2 rounded tablespoons pork mixture in each indentation. Bring dough up around filling to cover completely. Pinch edges together to seal; shape into ball. Lightly sprinkle work surface with Pillsbury BEST® All Purpose Flour. Roll balls on floured work surface, coating all sides; place balls seam side down. With rolling pin, roll each ball into 4-inch round, making sure pork mixture does not leak out. Place on cookie sheet.
Bake 12 to 17 minutes or until golden brown. Remove from pan to cooling rack. Cool 2 minutes. To serve, place 1 pupusa on each of 4 serving plates. Spoon about 1/2 cup coleslaw mixture onto each; top with remaining pupusas. Serve with remaining salsa.