Brining is important if you want the best possible pulled pork, but not necessary if you don't have the time. I have made it in a crockpot without brining the meat first, and it was terrific, if not as meltingly tender. You should shred the meat with two forks right in the crockpot so it mixes in with the barbecue sauce and the cooking juices. Cooking low and slow in the somewhat acidic and salty barbecue sauce helps to compensate for the flavor and tenderness that you would get from brining.