Wilbur Whateley’s Dunwich Sandwich
Wilbur Whateley is one of the characters in The Dunwich Horror. He was born in Dunwich, Massachusetts so it makes sense that his sandwich would include Boston Brown Bread. The bread also adds a Lovecraftian look to the meal! Wilbur Whateley is not entirely human, and has several appendages protruding from his body…hence the shredded pulled pork to give that appearance.
I had never seen Boston Brown Bread before, and was really uncertain about the fact that it comes in a can. I mean…that’s weird, right? But it was surprisingly good! It has a sort of molasses taste that goes great with pulled pork.
This is a slow cooker dish that takes 12 HOURS to cook! It calls for a 9 lb. bone-in pork shoulder butt roast, but I could only find 2.5 lb. boneless pork shoulder butt roasts so I ended up using two of those instead. I left the string on so the pork would stay together while it roasted instead of falling apart (which would mean it cooks differently).
I started this roast at 2am because I was up anyway with the baby, but normally I’d start at 9 or 10pm the night before.
The roast, bbq sauce, apple cider vinegar and beer are placed in the slow cooker and then 12 hours later it’s shredded.
At this point, the remaining ingredients are combined along with some of the liquid from the slow cooker, the shredded pork is tossed in, and it’s all placed back into the (drained) slow cooker. The slow cooker is set to “warm” until you’re ready to eat.
Once it’s time to eat, the pork is served on thick slices of Boston Brown Bread with pickles.
I loved the pulled pork, and so did my husband. I’d definitely make it again! The pickles did nothing for each of us, though, and while the bread was good I’d have preferred regular bread instead.
The most challenging part, which really isn’t that difficult at all, is shredding the pork.
The roast is the most expensive part, especially if you end up with boneless instead of bone-in, but you’ll also need beer, several bottles of bbq sauce and Boston Brown Bread. The good thing though is that it makes a lot of pulled pork – we have enough leftovers for at least a couple days!