Season the flour with salt and pepper and toss the pork cheeks in the flour. Mist a large pan with spray oil over a medium/high heat and brown the pork cheeks all over (you might need to do this in two batches). Transfer to the slow cooker.
Add the diced onion, carrot and celery to the pan and cook for 5 minutes until lightly brown and softened. Add the garlic, paprika and cumin and cook for 1 minute, then add the sherry. Scrape the bottom of the pan to release all the flavour and cook for 3 minutes until slightly reduced. Add this to the pork in the slow cooker with the stock, cannellini beans, thyme and bay leaf.
Cook on low for 5 hours, until the pork is very tender, then remove the lid and turn up to high for 45 minutes to 1 hour to thicken, stirring occasionally. Just before serving, stir through the parsley and sprinkle over the flaked almonds.