Preheat the oven to 225 degrees F. Set the pork on a cutting board and score the fat in a crosshatch pattern, making the cuts about 1/2 inch deep and 1 inch apart.
Make the rub: Combine the pimenton, garlic powder, cayenne pepper, brown sugar, celery salt, mustard powder and 1 1/2 teaspoons salt in a small bowl. Massage it into the meat.
Place the pork in a roasting pan and pour the wine and 1 cup water into the pan. Cover with foil and roast 3 hours. Check it periodically to make sure everything is going along just fine, and turn the roast over every hour.
Remove the foil and continue roasting until the pork has reached an internal temperature of 190 degrees F, about 1 1/2 more hours. Remove from the oven, cover loosely with foil and let rest 30 minutes.
While roast is cooking make the sauce: Combine the vinegar, garlic, chile, brown sugar, tomato paste, dijon mustard and 1 1/2 teaspoons salt in a small saucepan and bring to a boil. Remove from heat and remove the chile. When the sauce is cool, I recommend putting it in a squeeze bottle for easy use.
Pull the pork into long shreds using 2 forks. Toss the pork with any residual pan juices and add salt to taste. Serve on your favorite slider buns with coleslaw.