People have been serving pork with apples for centuries, according to food historians. It likely has to do with the autumn harvest being abundant with apples, during the same season in which pigs would be slaughtered to make preserved meats for the winter. The fresher parts of the pig were enjoyed for a harvest feast, and apples were used as a natural sweetener to complement the savory meal. Pork with apples became a natural pairing that is still enjoyed to this day.