Preheat oven to 300 degrees.  Mix creole spice, paprika, salt, and dried mustard together.   Place pork shoulder in a large roasting dish and season with half of dried spices.  Pour chicken stock in roasting dish.  Add fresh thyme sprigs, bay leaves, half of each vegetables, and diced tomatoes.  Cover with foil or lid and place in the oven for 8 hours or until pork is fork tender.  Remove Pork shoulder and cool in fridge until needed.  Strain braising liquid through a fine strainer.  Skim any fat that comes to the surface.  Place a large saucepan on medium heat and add bacon.  Render bacon slowly until all fat is released (about 8min).  Add remaining vegetables and spices to the rendering bacon.  Cook down vegetables while stirring with a wooden spoon until falling apart.  Add tomato paste and flour and continue to cook until all fat and vegetables are absorbed with the flour. Whisk in the braising liquid into the vegetables slowly to prevent lumps.  Cook for about an hour while skimming away fat that rises to the surface.  Strain sauce through a fine sieve into a large saucepan and place on low heat to keep warm.  Remove pork from the fridge and cut into 2” chunks then add to the sauce.  Heat pork through and serve with grits and sliced green onions.