VOTE: Will citrus mojo marinade change my PP texture?

have done this recipe several times and the texture was fine so maybe compare. wdans recipe needs 2 to 3 times more garlic, my only complaint with it

Pork, Butt, Lechon Asado, Mojo, WDAN, Cuban

As I mentioned during the December holidays, I did a low 'n slow pork butt called Lechon Asado for New Years' Eve. Oh yeah, baby! If you are looking for yet another excuse to do L&S pork butt, but want it different than traditional Carolina pull, try this! My guests loved it and I actually liked it too (I'm my own worst critic).While this is a Cuban Christmas Eve roast-a-whole-pig thing, I approximated it by doing a 9.5 lb pork butt on the egg.


INGREDIENTS:
Marinade (do it for 24 hrs)
12-15 Cloves as many as you're willing to mince) cloves garlic
1 Tbs kosher salt
2 tsp cumin (ground)
2 tsp oregano (dried)
1 1/2 cups fresh lime juice
1/2 cup orange juice
1 Tbs olive oil
It would be best if you can do this in a food processor and get it to turn out like a thick salad dressing...I was lazy and just hand-blended it all in a bowl...but it seemed to work just fine.
After 12- 24 hrs of marinating, egg the pig indirectly at a dome temp of 250-ish until meat internal temp is 200 -- just like you're doing a pull. My 9.5 lb butt needed a little over 20 hrs. I used some peach wood in the lump intead of doing my normal hic
The meat had a decidedly different flavor than the normal fair and was further differentiated by the Mojo sauce:
MOJO SAUCE
1 cup olive oil
12 cloves garlic (sliced thin)
1 cup fresh lime juice
1/3 cup orange juice
2 tsp kosher salt
2 tsp ground cumin
1 tsp dried oregano
ground black pepper to taste (~1 tsp)