pureed parsnips (with butter and heavy cream) goes great with pork - especially if it is smoky at all. The sweetness compliments the smokiness of the pork.
I also made a cherry sauce to go with a pork loin I made a while back - fresh cherries (cut in half - stone removed obviously), a little red wine, a little water...reduced on the stove top until the consistency you want.
You could try a brocoli slaw if you want a more traditional BBQ type item
somehow I manage to leave my intelligence and decorum at the door wherever I go. I doubt your journal will be an exception to that - not on the rug
What the F&#* is a decorum? - Mr. Anthony