Peel and core the apples.

Dice the apples into 1/2-inch cubes and place them in a mixing bowl.

Julienne cut the celery and blanch. Add to the bowl with the apples.

Add lemon juice to the bowl and mix well.

Dice the cooked pork into small pieces and add to the mixing bowl.

Add Dijon mustard, salt, and pepper to the bowl.

Add walnuts and Worcestershire sauce to the bowl.

Mix all ingredients well.

Add the mayonnaise to the bowl.

Gently fold everything together until well combined.

Transfer the pork salad to a serving bowl.

Garnish with a parsley sprig, fresh cranberries, and sprinkle with walnuts.

Serve the salad on a bed of Boston Bibb lettuce.