OK, you have two separate issues going on.
First off, based on your description it sounds like you got a Picnic shoulder cut with the Hock removed, which is perfectly fine.
There are two halves to a whole pork shoulder:
The Butt (or Boston Butt) is the upper half of a whole shoulder. It has the T-shaped scapula blade bone, like you are used to seeing.
The Picnic cut (or picnic ham) is the lower half of the shoulder. It contains the arms bones (Humerus, Radius & Ulna) running through it. Usually it includes the Hock (shank) which makes it resemble a small ham (ergo the name, Picnic Ham). However, sometimes the hock is removed making it look just like a Butt.
BOTH halves of a pork shoulder are equally good for making pulled pork! In fact when I am doing a cook for a large group I buy whole shoulders and have them cut in half because it's more cost effective. And don't let anyone tell you that you get a better yield from a butt versus a picnic either. Yes the picnic has more bone, but the butt has a much thicker fat cap which gets trimmed off or melts off, so the yield ends up being tit for tat.
Here's a picture of a whole shoulder cut in half. The right half is the Butt. The left half is the Picnic and includes the hock.
Here is my cooker with four whole shoulders cut in half (i.e. 4 butt & 4 picnics), and with the hocks removed you cannot tell which is which without looking closely at the bones.
The second issue, is your shoulder was simply not ready, no matter what the thermometer said. That shoulder is not ready to pull until those connective tissues have broken down, and that could be at 185°, or maybe not until 215°. You never know, and that's why I quit going by temperature years ago, and started going by how it feels when you insert a probe into it.
> If you can slide a probe all the way to the center with little to no resistance, then that means the connective tissues have broken down and it's ready to pull - no resting required!
> If you insert a probe and it goes in easily part way, then meets resistance, then it's not ready and needs more cook time, no matter what the thermometer says!
Optionally, if you are out of time and need to serve it, then pull what can easily be pulled and slice or chop the rest. Trust me it will get eaten either way!Use your thermometer as a guide to know when to start checking, but remember; that piggy was never taught how to read a thermometer!
Hope this helps!
Cliff