Pulled pork macaroni cheese

[WindUpPenguin]

I am doing portions in individual pie dishes so they can be baked at different times for different family members. Barbecue pulled pork is already made (leftover from a previous meal).

Should it go at the bottom of each dish, underneath the macaroni cheese (bake the whole thing and serve, still get the nice crispy breadcrumbs on top, but seems like that’s not how it’s usually served)? Or should it go on top (seems to be the usual way but would have to be heated up separately and breadcrumbs would go soggy)?

I know I’m overthinking, but just wondering if I’m missing something as restaurants/google images all seem to think pulled pork should be a “topping”.

I'd put the pulled pork on a warm setting in the slow cooker. Bake the macaroni cheeses as needed then they can dollop hot pulled pork on top when they are ready

I think I would layer before baking - macaroni, pulled pork, macaroni, breadcrumbs...

In the restaurant we put it on top

UPDATE: I just went for it and put it at the bottom. I think it worked really well, but it was declared delicious, but I think it would have been better in a wider, flatter dish, rather than the lion head dishes I used.