Need Boudin Recipe

The meat is not going to shred itself. You have a couple options. You could season the pork butt and put it in a slow cooker until it's ready to be shredded. Or you can cut up the pork and fry it, then shred it. The second method would give your pork more flavor but may be more difficult to shred.

Here is my recipe. You'll still want to grind the liver. To save some time, you could also opt to just cut the pork butt into "steaks" and fry those down real good on both sides, then shred them.

2 1/2 lbs Pork Butt
1/4 lb Fresh Pork liver rinsed
1 Medium Yellow Onion, chopped
8 Garlic Cloves, chopped
2 Bay Leaves
1 Bundle of Fresh Thyme, tied
Chicken Broth / Water to cover by 2 inches (Probably 92 oz chicken Broth)
Tony's Chacheres
6 Cups white extra long grain rice
2 bundles Green Onions, thinly sliced
1 Cup Italian Parsley, finely chopped
Hog Casings (if using)

Cook the pork butt down like you were cooking Jambalaya. Cut the pork into 1-2 inch cubes. Sprinkle lots of Tony's on the meat and rub it in with your hands. I usually lay out all of the meat on a cutting board and generously sprinkle Tony's on it. Rub it all in and mix it all together, then lay it all out on the cutting board and repeat one more time. Slice the pork liver into 2 inch cubes (small enough to fit easily in the meat grinder). Cook down your pork butt in a cast iron pot until it browns well on both sides. Remove the pork butt from the pot. Cook down your onions, garlic, and green onions. Once those are done, add your pork liver (not the pork butt), thyme, bay leaves, and cover everything in chicken broth or water by two inches. Bring the broth to a boil and then cut to heat so that you simmer it for 1 hour covered or until pork liver is very tender. Skim off any scum / grease that rises to the surface. While this is all cooking, shred the cooked pork butt pieces. Once cooked remove the thyme and bay leaves. Remove the pork liver.

Start cooking your rice before you start with the meat grinder, to save time. I use the liquid used to cook the pork liver and more chicken broth. Just make sure you have 12 cups of liquid to cook the 6 cups of rice. Also, taste the liquid and make sure it is pretty salty, since the rice will absorb a lot of the spice (just like making jambalaya). Bring your water to a boil, add the rice, cut the heat to low, cover and let cook for 20 minutes (no lifting of the lid).

Now, run the pork liver and vegetables through the meat grinder while it is still hot / warm.

Once the rice is cooked, add the parsley, pork butt, ground pork liver / vegetables to the pot and stir to mix everything together. This may take 5-10 minutes because there is a lot to mix. Mix thoroughly and season to taste with Kosher salt, black pepper, and Cayenne, Tony's, or whatever you want. Add some of the reserved chicken broth or water to make sure that the finished product is very moist, bearing in mind that the rice will absorb much of the liquid as it sits.
Spread the mixture on a sheet pan and place in the refrigerator to cool.

When the mixture is cool, stuff into prepared hog casings, or form into patties or balls for pan frying. Stuffing takes a while but is pretty easy. Just add your sausage casing attachment to the meat grinder, then take one sausage casing and pull it completely onto the attachment so that you only have a little hog casing hanging off. Tie a knot on the loose end, turn your meat grinder on, and have fun. It helps if you press toward the meat grinder to make sure that the casing is filled fully and not very thin.

This board deserves most of the credit for it. I believe I got most of the recipe from here and modified it a tad.

Good luck and let us know how it turns out.