Season the pork shoulder with Creole seasoning, sear all sides in a hot cast iron skillet with a little oil. Once seared place the shoulder in a slow cooker or a medium size pot.
In the same skillet sauté the onions, green onion bottoms, bell peppers, and celery. Add a 1/2 teaspoon of salt to help draw out some moisture and cook till soft. Add the garlic and 1/2 the chopped green onion tops. Cook for a few minutes more.
Add the diced chicken liver to the vegetables and cook a few minutes more. Once finished remove from heat and add to the crock pot that the pork shoulder is in.
Add enough chicken stock to cover the ingredients by 1 inch, then add your seasonings. Let it cook on low covered for 5-9 hours till your pork is falling apart tender.
Once it has finished cooking, separate the liquid from the meat and veggies. Either run the meat mixture through a grinder on a 6mm plate or you can shred it all together in your kitchen aid stand mixer with a paddle attachment. Regardless if you grind or mix the mixture, be sure it's all broken up fairly evenly.
In a large bowl add your processed meat mixture, the rest of your sliced green onions, all the parsley, and cooked rice (I like a 50/50 mix of rice and meat)
Add 1/2 cup at a time of reserved pork broth till the mixture begins to come together and starts to get sticky. I usually add between 3 and 3.5 cups of liquid but every batch is different. Taste for any seasoning adjustment. You might need a little salt at this step..
Take 1/3 cup of boudin mixture and roll into a tight ball. Dredge it through some AP flour and dunk it into a whisked egg mixture. Finally roll it in some Panko Bread crumbs and set to the side. Fry the balls in 350f oil till golden brown on the outside.