You bet! Two things I would keep in mind - keep IBUs pretty low, maybe in the 20-25-ish range at most. Bitter and sour aren't so great together, but a little bit is nice. Second thing is to watch out for the really roasty malts, as they can come across as acrid in the sour wort. So instead of black malt and roasted barley, think chocolate malt and carafa II or III.
The sour porter I did was pale malt, chocolate malt, some Carafa III for color, and c-120.