In a large plastic resealable plastic bag place the paprika, black pepper and seasoned salt (or white salt) shake the bag to mix spices together.
Add in the pork cubes in 2 batches and shake the bag to coat with the spices.
Heat oil on a skillet over medium-high heat, add in the pork and brown in batches on all sides; transfer to a 3-4 quart crock pot.
To the same skillet add in onion and garlic and saute for 3 minutes; add into the crock pot.
Drain the pineapple tidbits and reserve the juice (refrigerate the pineapple to add in at end of cooking).
To the crock pot add in the pineapple juice, green bell pepper, carrots, vinegar, brown sugar, soy sauce and Worcestershire sauce; mix with a wooden spoon.
Cover and cook on LOW for 6-8 hours or until the meat is tender.
In a small bowl whisk the cornstarch with water until smooth then add into the crock pot along with the reserved pineapple tidbits, stir well with a wooden spoon until combined; cover and cook another 30-35 minutes or until sauce is thickened.