Heat pork according to manufacturer's directions. Hold warm until ready to top mac and cheese.
Heat macaroni and cheese using preferred method according to manufacturer's directions.
Combine heated macaroni and cheese with onion, garlic powder, cumin, coriander, pepper and ground mustard.
Cover and heat to 165°F.
CCP: Heat to 165°F for at least 15 seconds
Top 3 ounces (one level #12 scoop) macaroni and cheese with 1.25 ounces pulled pork.
Garnish with dill pickle, if desired.