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Preheat oven to 375˚F.
Shred or cut pulled pork into bite-size pieces.
Heat olive oil in a heavy skillet over medium heat until hot. Add pork; cook and stir until heated through and slightly crisped, 3 to 5 minutes. Season to taste with salt and pepper. Remove from heat and set aside.
Spread chips onto a quarter sheet pan in a single layer with chips overlapping, but not stacked. Bake 3-5 minutes (depending on chip thickness) until lightly crisp and fragrant.
Top hot chips evenly in 3 layers: ½ of cheese, followed by pulled pork pieces, finishing with remaining cheese. Bake 5 to 7 minutes until cheese has melted.
Serve hot, topped with jalapeño slices, lime wedges, cilantro (optional), and pico de gallo, guacamole and sour cream on the side.