Well, in our "neck of the woods" bbq is cooked pork butt (or similar) then when done it should be tender enough to be pulled. Then you add your bbq sauce then - here it's more of a vinegar based sauce but tomato based is fine too. OR since you already have the red wine thing going on you could just do carrots and potatoes - or carrots and mashed potatoes.
I'm also cooking a pork butt today but not for bbq - cooking in oven wrapped for about 9 hours. Guaranteed to pull - if you can let your pork cook until about 5:00 you will be giving it enough time for the meat to break down and become pullable. I always cook my pork to at least 205 - it's done way before yes, but it's not pullable or nearly as tender.
Sounds like you have a good base for a good winter-type meal like I'm having. Acorn squash with brown sugar and butter, different veggies cooked together in chicken broth (mushrooms, broccoli, carrots, zucchini, celery), mashed potatoes, biscuits with strawberry butter - geez, I have a lot to do!!!!