Salt both sides of pork and sear in vegetable oil until all sides are well browned and place in a Crock-Pot. Deglaze pan with cider and add juices to Crock-Pot. Sprinkle flour over meat and juices. Add onion, garlic, potatoes, celery, pumpkin, carrots, apple and leek to Crock-Pot. Pour stock over top, add hot sauce and place lid on Crock-Pot. Set to high for 6 hours, until pork is very easy to pull apart.
Serve with crusty bread, rice, wide egg noodles or other grain.