Pulled pork is one of those magical meals that every self-respecting meat-eater should be able to prepare by heart. And when you say pulled pork to any Southerner, you'll hear descriptions of luscious pieces of tender meat rubbed with secret spice mixes and doused in sauces of spice and vinegar, tangy mustard, or sticky-sweet tomato and molasses.

Although those classic smoky flavors are satisfying, sometimes you need a new spin on an old classic. With a few shakes from your spice cabinet, some flavorful liquid, and a slow cooker, you can transform a huge hunk of meat into a satisfying meal for a crowd without spending hours over smoldering embers.

Pulled pork is the result of slow-braising pork shoulder in a flavorful liquid until the meat can be easily pulled apart into bite-sized shreds. When shopping for pork shoulder, you may see this hunk of meat labeled pork butt. This is not a reference to a pig's hind region, rather it is a throwback reference to wooden barrels called butts in which the meat was once shipped. A four- to five-pound boneless pork shoulder feeds my family for several meals and fits nicely in my largest slow cooker, leaving enough room to tuck in a few hunks of onion.

The combination of maple and mustard is a match made in hog heaven. Although I live in the South, my family hails from New England. My dad grew up on a farm in northern Vermont, tapping maple trees for sap each winter, so sometimes it seems like I've got maple syrup running through my veins. The USDA revamped the grading system for maple syrup in recent years, so you'll no longer find tiny-handled glass bottles bearing Grades A, B, and C. Now there are four classes of Grade A. Grade A: Dark Color & Robust Taste is the variety to choose for glazing the pork shoulder for its deep, earthy, caramel flavor. Dijon mustard delivers a sharp, tangy bite — perfect for standing up to the rich meaty flavor of pulled pork.

Store leftovers in the defatted cooking liquid to further infuse the meat, but for serving on sandwiches, I whisk up a simple sauce of maple, mustard, and dried oregano to drizzle over the meat. I cook pulled pork at least once a month, serve it on buns with pink pickled onions for supper, and toss it on a salad for lunch the next day. I suggest vacuum-sealing and freezing at least a serving or two as a gift to your future self.