Sure thing. I call it "corned pork" because I used the same brine recipe that I'm using for corned beef. I used about 2/3-3/4 of a small bottle of pickling spice and the same amount of juniper berries. So I guess its more the background flavors of apple pie (cinnamon, ginger, allspice, etc.) than the apple. I'm getting the rest of the apple flavor from the slaw. To make it I used standard shredded cabbage, granny smith and braeburn apples, and a mixture I made of the rest of the spice and berries and seasoned rice vinegar. I cooked the spices in a little of the vinegar before cooling it and adding more to the mixture along with a bit of garlic mayo for creaminess.