Got it, thanks for clarifying.
Either make your own pulled pork. 8oz pp or buy pre-made from a BBQ place or Sams or Restaurant Depot if you have a license. Can be made a few days in advance and reheated @ site if you have a way to do that....if not have someone heat it as close to service as possible then transport in coolers or cambros.....or rent/bring a huge grill and heat in pans on the grill.
1.25- sandwiches pp should be enough
Veg platters. prep the day before/bag and make sure to keep refrigerated....
Either plate just prior to the event or if you have refrigeration space platter the veg the morning of the event and triple wrap in saran.
Potato Salad....can be made a couple of days in advance, refresh morning of....be careful with mayonaisse base salad. Consider a vinegar based slaw instead. Or chips....easier and no chance of illness.
I'm unclear about your timing question. When we do an event, we typically plan to be on site 2 hours prior to start time.....1 person setup beverages, ice down beers/wine, get paper products and glasses where they are needed.
Buffet Tables go up fairly quickly....
Surely you are not cooking pulled pork the morning of the reception......unless that is all you are planning on doing....I'm assuming there is a wedding happening prior to the reception.
When we do pulled pork, I've butchered a pig and have the whole shoulder and sometimes the ham of a 300# pig roasting for 10ish hours....then it cools and we pull the meat.
A few of the other caterers do extensive BBQing...BBally, BBQ's for thousands...they may be able to give you their input.