Use an open top 3-inch round cutter to punch out 6 cornbread rounds. (Reserve the remaining cornbread for the best cornbread stuffing that you will ever eat in your lifetime. Guaranteed. Alternately, you can make wonderful cornbread croutons with the leftovers.)
Cover the rounds lightly with plastic wrap while you prepare the pork, collards and fruit topping.
Heat a heavy-bottomed frying pan over medium heat. Add the pulled pork to the pan and cover along with 1 tablespoon of water and cover with a tight fitting lid. After 2 minutes, lift the lid, flip the pork with a spatula, replace the lid and heat for another minute or until the pork is heated all the way through. Transfer to a bowl and return the pan to the burner, raising the heat to medium high.
Drizzle 2 teaspoons of olive oil in the pan and swirl to coat. Add the collards to the pan with a generous pinch of salt and stir-fry until bright green, and tender but still toothsome.
Transfer the collards to a bowl, tent with foil, and again return the pan to the burner, leaving the heat at medium high.
Melt 2 tablespoons butter in the pan. Sprinkle the cut side of the peach or apple with raw sugar and place, sugared side down in the melted butter. Let them fry without moving them around, until the sugar has caramelized. Flip the fruit over and let them continue cooking until fork tender.
Divide the pulled pork into 6 portions and pile each portion on top of a cornbread round. Divide the collards between the stacks and top each pulled pork and cornbread stack with one piece of fruit. Serve while still warm.