I've made this twice, with about 2# or pork tenderloin instead of the pork shoulder in the recipe. Scaling a recipe like this (I have learned, the hard way) is not done proportionally to weight of the meat. So my first attempt was a little dry, but the flavor was good.
The second time I made about 2/3 of the marinade (for 1/5 the meat by weight), cooked it for an hour less (cooking time needs to scale a little by weight), and also cooked it in an oven bag. It was tender, juicy, and in my opinion, nearly perfect. Very tasty over brown rice with lots of sauce, and the oven bag meant practically zero cleanup issues.
I have a big pork shoulder in the freezer now, waiting for me to fix my cordless-drill-powered spice grinder...