I think it’s totally possible to cook it in a slow cooker. You can follow the recipe to boil the pork and skim the foam (to get rid of impurities, so the finished dish tastes better), then transfer the pork to the slow cooker. Then you should add everything else (broth or water, aromatics, and seasonings), cook on low for 6 to 8 hours. The pork should be very tender at the end. You can taste the dish (pork with the broth). If the seasoning is not strong enough, you can take out the pork, strain the broth, and reduce it on the stove (same procedure in the recipe). When cooked in a slow cooker, the color of the dish will be light and the broth thinner, because the liquid doesn’t evaporate much. But the pork will be a little more seasoned due to the slow cooking and should taste good. You can reduce the sauce or skip this step, depending on your personal preference.

I would increase the time to 20 minutes if using whole trotters.

Thank you

The best alternative cut for this recipe are pork shoulder, which will become very juicy and tender. Pork chops would work but I would avoid tenderloin because it’s too lean.

I don’t really distinct the name trotters and feet, but it should be the lower part of the leg and feet. When you shop the un-chopped ones at the market, it has a short section of the leg with the feet part.