Place a 8 to 10 inch, heavy-bottomed skillet over medium high heat. Add the pulled pork to the hot pan and toss, allowing it to fry until crispy around the edges and hot all the way through. Transfer to a bowl. Return the skillet to the burner.
Heat the oil in the skillet over medium heat. When it is shimmery, carefully lay the corn tortilla in it until it bubbles around the edges and is golden brown on the bottom. Use tonges to gently over the tortilla and fry the second side until it is golden brown. Transfer to a paper towel lined plate and drop the heat under the pan to LOW.
Crack the egg into the pan and fry until the whites are set all the way through and the yolk is still runny. Remove the pan from the heat.
Stack the tortilla, heated pulled pork, and corn relish or salsa on a plate. Use a spatula to carefully transfer the fried egg onto the stack, then top with the crumbled or grated cheese, chopped green onions, and Fruity, Fiery, Smooth Habanero Salsa or hot sauce. Serve immediately.