Not to yuck your yum (especially because I’m not a BBQ expert and you may be settled on this recipe) but that sounds so far from a pulled pork recipe it may not be appropriate to recommend pulled pork leftover recipes. This technique almost sounds like a souse or pickled pork (which isn’t bad, but very, very far from pulled pork). As such, if you do go with that recipe I might suggest beans like this Good Eats recipe for the leftovers.
If you do choose to go a different route, a lot of folks will braise in a ton of ketchup based BBQ sauce which is also not “real” pulled pork but somewhat closer in terms of flavor profile. The upside is it’s very easy and you can even make BBQ sauce at home with pretty basic pantry ingredients but you don’t get the chance to sauce to taste since it’s already drowning in sauce which also limits the versatility.
The closest indoor recipe I’ve found is this America’s Test Kitchen one but it’s pretty fiddly so even a pulled pork fan like myself hasn’t made it more than a handful of times.
Finally, keep in mind that (depending on the technique) you likely will lose a lot of mass in moisture so the resulting dish may not have as many leftovers as you think.
