Dump a fat pork loin into a stockpot, cover it with water, add a shit load of pepper and onion powder, but no salt, not yet. Cover the pot and turn up the heat until it boils, then reduce the heat by half and let it bubble for three hours.
After that pig cooks, reduce the heat by half again, remove the lid, use a fork to shred it. Now add your favorite brand of sauerkraut. Stir well, put the lid back on the pot, and cook for another hour. After that, taste it. If you want more salt, add it. Ladle it over some smashed taters and serve it with an enormous chunk of crusty, yeasty bread and butter.
And that, girls and boys, is how we usher in good luck where I live. Happy New Year and may 2021 treat you well, my friends.