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Saint Marianne Cope

Feast Day: January 23

Kālua Pig Recipe

How to make Kālua Pig

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Today we are feasting with… Saint Marianne Cope.

Portrait of Saint Marianne Cope
Portrait of Saint Marianne Cope

Want to learn about Saint Marianne Cope? Check out this audio clip from our friends at Franciscan Media.

Marianne Cope was canonized in the year of our Lord, 2012. Her feast day is January 23 and she is the patron of lepers and outcasts. Saint Marianne Cope, pray for us!

Download Kālua Pig Recipe

Celebrate the feast day of Saint Marianne Cope with a taste of Hawaii—Kālua Pig made easy! This recipe captures the authentic flavors of the islands while offering a modern, hassle-free twist with your Instapot. No need for an imu (traditional underground oven)—you’ll enjoy tender, smoky pork that melts in your mouth without the hassle.

Pair this succulent Kālua Pig with a refreshing, crunchy slaw and fluffy jasmine rice for a feast that’s as vibrant as it is satisfying. Perfect for honoring Saint Marianne Cope, who dedicated her life to caring for others with compassion and grace.

Download the recipe now and bring a little aloha spirit to your table!

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Ingredients:

PORK

  • 5-7 pounds Boneless Pork Shoulder (Pork Butt)
  • 5 Garlic Cloves, peeled and cut in thick slivers
  • 1-2 Tablespoon Hawaiian Red Alaea Sea Salt (or coarse sea salt)
  • 2 teaspoon Liquid Smoke
  • ¾ cup Water

SLAW

  • 3 cups Napa Cabbage, shredded
  • 1 cup Purple Cabbage, shredded
  • 1 cup Carrots, shredded
  • 1 Red Bell Pepper, thinly sliced
  • 2 Green Onions, sliced
  • 1/2 cup Slivered Almonds, toasted

SLAW DRESSING

  • 1/4 cup Rice Vinegar
  • 2 tablespoons Canola Oil
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Toasted Sesame Oil
  • 1 teaspoon Honey

RICE

  • 2 cups Jasmine Rice
  • 2 cups Water

Preparation Instructions:

  1. Cut the pork shoulder into large, equal chunks. (Remove fat if necessary)
  2. Sprinkle the red sea salt over each piece of the pork.
  3. Place the pork pieces into the Instapot.
  4. Add the liquid smoke, along with the water, and the garlic cloves.
  5. Place the lid on the pot and press the ‘Pressure Cook’ button and select 90 minutes..
  6. While the pork cooks, make the slaw.
  7. When the Instapot cycle has finished, let the pot naturally release the pressure (this could take approximately 20 minutes. If you don’t want to wait that long, let it naturally release for at least 10 minutes, and then manually release the remaining pressure).
  8. While the pressure is releasing, prepare the rice.
  9. After the pin in the lid drops down, open it and remove the pork with tongs to a large bowl.
  10. Use two forks to shred the pork.
  11. Plate the shredded pork alongside the slaw and rice.

SLAW

  1. In a large bowl, combine all of the prepared vegetables and almonds.
  2. In a separate smaller bowl, combine all the dressing ingredients.
  3. Pour over the vegetable mixture, mixing to coat.
  4. Chill in the refrigerator until ready to serve.

RICE

  1. Bringing the water to boil in a large pot over medium-high heat.
  2. Stir in the rice.
  3. Bring back to a simmer, cover, and cook on low heat for approximately 15 minutes.
  4. Fluff with a fork, cover, and set aside until ready to serve.