To give homage to our German background (or at least PA Dutch), we cook pork and sauerkraut on New Year's day. We braised a pork butt in sauerkraut and a little chicken stock. Seasoned it with garlic powder, fennel and cumin seeds, and ground pepper. Braised it for three plus hours. Served it with mashed potatoes. When I was a kid the pork was knockwurst. Since I have been on my own after High school or with My Betterhalf, we have upgraded the pork.