Season the pork shoulder with Creole seasoning and place in a zip lock or vacuum sealed bag overnight in the fridge.
The next day take the shoulder out and sear all sides on 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, 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 onions. Cook for a few minutes more.
Add the diced liver to the vegetables and cook a few minutes more. Once finished remove from heat and add to the crock pot or 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 3-5 hours till your pork is falling off the bone.
Once finished separate the liquid from the meat and veggies. Debone your pork and run the pork meat and the vegetables through a 6mm grinder plate.
In a large bowl add your ground meat mixture, the rest of your green onions, all the parsley, and 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 think I added between 3 and 3.5 cups of liquid but every batch is different. Taste for any seasoning adjustment. You might need a little Cajun seasoning or cayenne pepper at this step..