Braise.
That wine would of been a great addition to braising liquid.
185 is a little low to pull of as well. I pull pork buts around 195.
If you try the smoker again, I'd rub it, get some color on it,then wrap when it's 140-150. Put some liquid or fat in the wrap and bring it up to 200 or so and let rest for at least a half hour while its still wrapped.
Nice pics!
