Slow Cooker pork loin

Preheat your oven to 300°F (150°C). Lightly grease a 9×13-inch white ceramic casserole dish or similar baking dish.
Place the boneless pork loin roast in the center of the casserole dish, fat side up if it has a fat cap. Pat it dry with paper towels so the seasoning sticks better.
Sprinkle the dry onion soup mix evenly over the top and sides of the pork loin, pressing it lightly so it clings to the meat.
In a medium bowl, whisk together the cream of mushroom soup and the water until mostly smooth. It doesn’t have to be perfect; a few small lumps will cook out.
Pour the soup mixture over and around the pork loin, making sure the meat is mostly nestled in the sauce. Use a spoon to spread some over the top so it’s well coated.
Cover the casserole dish tightly with heavy-duty aluminum foil, crimping the edges to seal in the steam. This is what helps the pork get tender enough to cut with a spoon.
Bake the covered pork loin at 300°F (150°C) for 2 1/2 to 3 hours, or until the pork is very tender and easily pulls apart with a fork. Thicker roasts may need the full 3 hours.
Carefully remove the foil, watching out for the hot steam. Spoon some of the onion gravy from the pan over the top of the pork loin.
Let the pork rest in the casserole dish for 10 to 15 minutes. Then slice it right in the dish, cutting across the grain into thick slices. The meat should be so tender you can cut it with the side of a spoon.