Pour sliced canned pork luncheon meat in the slow cooker and 4 simple additions to get a meal so delicious your husband will be begging for more.

In a small bowl, whisk together the barbecue sauce, apple juice or cider, brown sugar, and Dijon mustard until the sugar is mostly dissolved and the mixture is smooth and pourable.

Pour the sauce mixture evenly over the sliced pork luncheon meat in the slow cooker, making sure all the slices are coated and some of the liquid seeps down between them.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours, until the pork luncheon meat is heated through and the sauce has thickened slightly and turned glossy around the edges.

Once cooked, gently stir or nudge the slices with a spatula to coat them fully in the sauce, keeping them mostly intact. Taste the sauce and adjust seasoning if needed with a pinch of salt or an extra splash of apple juice to brighten.

Serve the saucy sliced pork luncheon meat straight from the slow cooker, spooning both the meat and plenty of sauce over your chosen side, such as rice, noodles, or mashed potatoes.

For a smokier profile, use a hickory- or mesquite-style barbecue sauce and add a few drops of liquid smoke to the sauce mixture before pouring it over the pork. If you prefer a bit of heat, stir 1 to 2 teaspoons of hot sauce or a pinch of red pepper flakes into the sauce.

To lean sweeter, increase the brown sugar to 3 tablespoons and use a honey barbecue sauce. You can also add texture by scattering a thinly sliced small onion over the pork slices before adding the sauce; it will soften and meld into the juices as it cooks. For a more tomato-forward flavor, replace half of the barbecue sauce with ketchup and reduce the brown sugar slightly to keep the sweetness in check.