Heat the oil in a large stock pot over MEDIUM heat and saute the onions, green bell pepper, and celery until tender, about 8 minutes. Add the garlic and cook for another 2 minutes. Season the pot with the Creole Seasoning, salt, and pepper.
Add the roast to the pot along with enough water to cover it, about 8 cups, and the Worchestershire sauce. Bring the pot to a boil; reduce heat to LOW, cover and simmer for 4 hours.
While the roast is cooking, cook the spaghetti noodles according to the package instructions and hard-boil the eggs that you need - about one per serving.
Remove the roast from the pot and set aside to cool for about 10 minutes. With two forks, shred the meat into bite sized chunks. Return the meat to the pot and adjust the seasoning to the stock with salt and pepper if needed.
To prepare, place a serving of spaghetti in a bowl, ladle some of the roast with stock over the noodles, top with the halved hard-boiled eggs and green onions. Serve with soy sauce, hot sauce, and ketchup at the table. Enjoy!