Bring 2 quarts of pork stock in a large Dutch oven to a boil over high heat. Add pork shoulder, onions, 3 teaspoons of cayenne pepper, minced garlic, and salt. Bring the mixture back to a boil and then reduce it to a harsh simmer.

Simmer for at least 1 1/2 hours until the meat is fork-tender, turning periodically, and add more stock if needed.

While the meat cooks assemble the grinder with 3/8 inch hole grinding disc and prepare casings an hour before stuffing Soak casings in cold water for about 5 minutes. Rinse casings under cold water. Place one side of the casing over the faucet nozzle and fill with cold water to rinse out salt and check for any holes. Drain out the water and set casings on a large plate. Cover with a towel and place in the refrigerator.

When the meat is done, remove it from the pot and let cool. Keep the stock at a boil, add liver to the pot, and cook for about 3 minutes, turning the meat at least once. Once cooked remove the liver and set it aside,

Remove pot from heat. Strain the stock and reserve it and the vegetables.

Grind meat and fat ( remove bones) into a large container.

Once the meat is all ground add rice, reserved veggies, green onions,1 cup of stock, black pepper, and remaining cayenne pepper. Mix thoroughly. Taste test to see if you would like more pepper. The mixture should be moist enough to make a ball but not runny. Add more stock if needed but a little at a time to make sure it doesn't become runny.

Add pork blood and mix very well. Thoroughly combine.

Immediately fill casings and make 4-5 inch links.

Gently place Boudin in a large Dutch oven. Cover with stock, add water if necessary

Heat over high heat until the water reaches 180 degrees ( it should be almost simmering) Keep at this temperature to keep Boudin from bursting. Cook for 15-20 minutes until heated thoroughly.