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.
If you enjoyed this recipe, please consider returning to this blog post to leave a star rating. Star ratings help people discover our recipes online. Thank you, your support means a lot to us!