Get out a large heavy skillet, heat up the pan and add the salt pork cook until crisp.  Remove the salt pork from the skillet, retain about 1 to 1 1/2 tablespoons of drippings in the skillet.  Mix the flour with all the dry seasonings in a gallon food storage bag.  Add the pork pieces to the bag and toss.  Shake off the excess and add the meat to the drippings.  Fry on all sides until browned, remove from the skillet. Get out the slow cooker and add the meat to the slow cooker.  Layer as follows:  carrots, onions, garlic, and leeks.  In a bowl add the broth, tomato paste, and wine, mix well.  Reserve 1/2 cup, pour the broth mixture over the meat.  Turn the cooker to high and cook for 4 hours.  Add the remaining seasoning flour to a cup and add the broth mixture and stir together, add to the pot along with the salt pork.  Continue to cook for another 1 1/2 to 2 hours on high. Remove the top and cook uncovered the last 20 minutes.