So I was inspired by a thread the other day asking for slow cooker pork recipes. I've got a joint cooking away now BUT loads of water has drained out already (it's been on about 3 hours). Should I drain it now? Or leave it to mae gravy? I've literally just rested the joint on sliced onion to stop it catching on the bottom, and stuck it on low for 10 hours. Any advice? I normally do meals in a sauce in the slow cooker!