Directions

Pork Butt

1. Chop and clean all vegetables. No need to chop into small pieces.
2. Put port butt and all vegetables into crock pot.
3. Add chicken livers to crock pot.
4. Add chicken broth to the crock pot.
5. Season per your preference and cook pork butt on low for 12-13 hours. (See Note 1)
6. When the meat falls off the bone easily using a fork, the pork butt is done. Turn the crock pot off and let the meat and veggies cool.
7. Cook 2 cups of white rice. You can use the liquid from the pork butt instead of water. Follow the rice’s cooking time and other directions.
8. Grind the pork butt and all vegetables in a grinder. The meat doesn’t have to be finely ground up, but you do need to grind it.
9. After the meat is ground up, drain the liquid, and mix in the rice.
10. Taste the mixture and add seasonings as you see fit. (See Note 1)
11. Combine the eggs and milk and mix thoroughly.
12. Add some spices to the egg mixture.
13. Put flour in a bowl.
14. Put Bread Crumbs in a bowl.
15. Ball up the pork butt and rice mixture. Dip the ball into the flour, then egg mixture, then the bread crumbs. Set the ball aside until you are ready to fry. You can make the balls bite size or larger.
16. Heat vegetable oil.
17. When the vegetable oil is hot, dip the boudin balls into the hot oil. As everything but the egg mixture is cooked all you need to do is to cook until golden brown. Nonna cooked her boudin balls 6 minutes.
18. You can eat as soon as the balls cool or wait until they are room temperature or after they spend the night in the refrigerator.