re: Anybody ever stuffed boudin cold? *Updated with finished product

I cooked it down until everything was tender, about 1:45, strained and separated the stock. I think I’ll just reheat the stock, make hot rice, then mix in the tub with the chilled meat when I go to stuff it tomorrow. That will get everything back heated up. This is 20lbs of pork butt, 5 lbs of pork liver, 10 yellow onions, 20 celery stalks, 2 red & 2 green peppers, 8 big jalapeños, 3 heads of garlic and seasonings. Will grind and add about 7lbs of rice before stuffing.