Put the pulled pork or cubed pork chops in a medium sauce pan on medium-high and pour enough of the large jar of salsa over the meat until completely covered.
Bring to bubbling, turn down heat to low, cover and simmer for 15-20 minutes, stirring frequently.
Preheat oven to WARM.
Heat a heavy skillet on medium-high and add about 1 tablespoon oil.
When oil begins to shimmer, turn heat to medium and brown the tortillas one at a time on both sides until crisp, being careful not to burn.
Place browned tortillas on a plate lined with paper towels to absorb the oil, adding more oil as needed to cook tortillas, but not too much.
After all tortillas are cooked, put them in the warmed oven.
Using the same skillet, turn the heat back to medium and add 1 tablespoon oil, or a little less.
Add ½ cup of the onions and the green peppers to the skillet and cook until tender.
Add spices to the onion and peppers and mix into a microwave safe dish with the refried beans.
Heat in the microwave for about 2½ to 3 minutes.
Remove from microwave, stir and check if heated through; if not, cook until heated through.
Let set covered until ready to use.
Take the pork off of the heat leaving the lid on.
After beans have heated up, take the tortillas out of the warmed oven and plate them.
Carefully spread the bean mixture over each tortilla.
Sprinkle some hot pepper cheese on top of the beans.
Top the beans with pork and cheddar cheese.
Add some lettuce, tomato, avocado, jalapeno, a little more cheddar cheese and salsa.
Sprinkle with green onions if desired.
Chef's notes: Use burrito size tortillas for this recipe. For a more flavorful tostados, use the Easy Refried Bean Recipe. Toss the avocado with lime juice to keep from turning brown while you prepare the other ingredients. The green peppers in the beans are optional. Original recipe credited to Judy Hoover Wohlford.