Cover and cook on high for 2 hours or until the juices run clear. This will result in a traditional pork chop that you'll eat with a fork and knife.
Alternatively, cook on low for 6-8 hours. This will break down the pork chop in its own juices and it will shred apart easily with fork. I like doing this for leftovers that that can go on a salad, mix with eggs, etc.
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