1. Preheat oven to 500°.
2. For meat, rub pork with 1 tablespoon olive oil, 1/4 teaspoon salt, and black pepper. Place pork in a shallow roasting pan coated with cooking spray. Bake at 500° for 23 minutes or until a thermometer registers 160°(i used our little meat thermometer you stick in to tell when its done. The thick middle took a few more minutes actually). Remove from pan; cool 10 minutes. Shred pork with two forks (ended up just shredding it by hand) to measure 2 cups; place in a small bowl. Stir in remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, 2 tablespoons juice, and garlic (I always add a little more garlic than called for :)).
3. For beans, remove 2 chipotle chiles and 1 teaspoon adobo sauce from can; reserve remaining chiles and sauce for another use(Trust me, It doesn't take this much. I just took out about and tsp or so and mashed up). Drop chiles through food chute with food processor on; pulse 3 times or until coarsely chopped. Add adobo sauce, water, and next 4 ingredients (through beans); process 5 seconds or until smooth. Stir in bacon. (I used one can of the great value ff refried beans, the adobo, water, lime juice, salt, and a little chili powder, not a tsp and mixed with the beans) Taste. Add more adobo if you want more heat. The heat sneaks up on you!
4. Preheat broiler.
5. For topping, combine plum tomato and the next 6 ingredients (through 1/4 teaspoon salt); toss well to coat.
6. Arrange tortilla chips in a single layer on a large rimmed baking sheet. Top evenly with bean mixture; top with meat mixture, and sprinkle with cheese. Broil 4 minutes or until cheese melts.
Top evenly with topping, cilantro, and jalapeño. Serve immediately.
