3/4 cup olive oil, divided
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 1/2 teaspoons dried basil
1 teaspoon dried thyme
1 1/2 teaspoons dried sage
1 1/2 teaspoons dried thyme
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon dried oregano
In a medium saucepan, combine olive oil, salt, garlic powder, oregano, rosemary, basil, thyme, sage, thyme, paprika, garlic powder, oregano, and salt. Mix to well. Heat to 325 degrees F (165 degrees C), or until meat is no longer pink or golden brown and juices run clear. Remove from heat. Allow pork to cool to room temperature, then return to oven.
Arrange pork in the bottom of a 9x13 inch roasting pan. Fry 6 slices of bacon over medium heat in each pan, turning once, until no longer pink. Remove from pan, and place on a sheet of plastic laid in the center of the roasting pan. Brush with 1/2 tablespoon olive oil. Cover the pan with foil, and place on the preheated grill or broiler rack. Brush with remaining 1/2 teaspoon olive oil and 3 tablespoons salt.
Roast pork 5 hours in the preheated oven, turning occasionally, until pork is well done, or about 20 minutes
Remove foil from pan, and brush with 1/2 tablespoon olive oil. Bring pan to a low heat, and cook 12 minutes per inch of celery. Place on broiler rack, and brush with remaining 1/2 teaspoon olive oil.
Broil 5 to 7 minutes per side, until browned. Remove from heat. Garnish with remaining herbs, salt, garlic powder, oregano, rosemary and basil. Serve on sandwiches, broiling and basting with baste until the meat juices run clear.