Hi Kim – often when things burn you’re not getting a good seal and lose too much liquid when it’s coming to pressure and cooking. Are you seeing steaming coming out around the sides of the lid or does the pressure cooker seem to be struggling to come to pressure? Another possibility is you’re using an 8 quart which requires more liquid. You can also try not stirring in the BBQ sauce and just layering it on top of the pork pieces.

I had a roast that same size and cooked it for 45 minutes… it was perfect. (I adjusted the other ingredients accodingly but used more liquid at the end and also more BBQ sauce than called for.

Hi Heather – pork loin isn’t the best choice for pulled pork, pork shoulder, picnic or butt are better choices, but it will work. First, check to make sure it will fit in the inner pot. If it fits, you can cook it from frozen, it will just take a long time to become fall-apart tender so it shreds easily. My guess is about 3 hours from frozen. If you need it cooked more quickly, after about an hour you can cut it into 2 lb. pieces.

Thankyou for asking this!! My roast is also smaller!!

Hi Teri – you can select one of the pressure cook settings to saute. The pork loin will work, it just won’t be as juicy. Cut it into 3 pieces and it should fit just fine.

Wow – what a thoughtful gift Brenda. I’m so glad it was so well received. Thanks for sharing!