I'm a bit confused as to what you're looking for. Paleta de puerco asada has tradionally been our Nochebuena meal and jamon ahumado for Christmas day. Only my mom used to make ham hocks and black-eyed-peas for New Years day. We've never really had a New Years traditional meal as the 'fridge is usually too full of leftovers that nobody wants to eat.
However, my maternal grandparents who raised me were eastern european and did do a pork and sauerkraut pot meal. It was usually a smoked ham shank that was simply scored with a knife and cloves inserted in the crosspoints. Doused and basted with cider vinegar while roasting in the oven. Most of the meat was sliced off for my grandfather's daily lunch. There was always a generous amount of meat intentionally left on the bone. To a large stock pot, the meaty bone, several containers of sauerkraut w/juice, peeled potatoes, dried mushrooms,caraway seed, and some water was added. This was simmered until the sauerkraut almost reduced to a pungent, but sort of powdery tasting slush with the potatoes virtually falling apart. Needless to say, I hated it and eating the same stuff for days. This was served with either pumpernickle or Westphalian rye bread as a complete meal. If costillas de cerdo were on sale, sometime my grandmother would used them, but would brown/sear them in fat first and use them instead of the ham.
Wonder if this is what you're looking for.
This sounds like Bigos, essentially a dish of "perpetual stew" of Polish origins. I'm making a pot tomorrow, as it's excellent cold weather food. I use the following
Pork Butt, trimmed of some fat, but not all, and chunked and browned first. Some people use country style pork ribs as an alternate. Either are good.
Good polish sausage from a local producer, sliced. This is a must.
apples, peeled and chopped
some bay leaf, and a few grinds of pepper
optional, some caraway seed, but not too much
apple cider to moisten, along with some water. You don't want it swimming in liquid, as it gives off plenty of its' own, but you don't want it to dry out and burn, either.
Put it all together, cover tightly, and bake in a slow (275 degree) oven for about 5-6 hours, stirring a couple times. Makes lots, and it's even better the next day. We serve it with crusty rye bread, and occasionally, mashed or boiled potatoes.