From Jolene:

• When I canned it,  I omitted the spices and brown sugar.  I took as much fat as I could off the pork loins and sliced them about 1/2" thick.
• Packed them into hot jars, topped with a Tbs or so of my homemade apple butter which mine has enough spices in it, that's why I didn't add anymore.
• I added a 1/2 tsp salt and poured hot apple juice over top.
• I would of prefered cider, but none to be found, Mott's fresh pressed apple juice is a great substitute for cider.
• Run spatula around inside and add more juice to 1" headspace, add lids and process in a pressure canner for 90 minutes for quarts @ 10lbs. of pressure.