Step 1

Instead of chopping the chicken livers by hand, you can use a food processor; it will take about six pulses to get them finely chopped.

Step 2

Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine pork, broth, livers, onion, scallions, garlic, pepper, salt, and cayenne in Dutch oven. Bring to boil over high heat. Transfer to oven and cook, uncovered, until fork inserted into pork meets little resistance, 2 to 2½ hours.

Step 3

Transfer pot to stovetop. Using potato masher, mash pork until finely shredded. Stir in mustard, vinegar, sugar, hot sauce, and Worcestershire. Bring to boil over medium-high heat. Reduce heat to medium-low and simmer until slightly thickened, about 10 minutes. Season with salt, pepper, and extra cayenne to taste. Serve over rice.