In large sauté pan, heat oil over medium-high heat. Sauté ground pork until thoroughly cooked and no pink remains, breaking up larger pieces with spatula, about 10 minutes. Add onion, celery and garlic to skillet. Cook 2-3 minutes more, stirring often. Stir in pasta sauce, honey, vinegar, Worcestershire sauce and oregano.
Add bell pepper; stir to combine while bringing mixture to a gentle boil.
Reduce heat to low; cover and simmer until vegetables are tender, about 10 minutes. Season with salt and pepper according to taste.
Serve over sliced crusty buns.