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Prepare fennel as described above. 3. Place all ingredients on a sheet tray and toss until everything is well combined. 4. Roast fennel for about 40 minutes, turning once during cooking, until itâs soft and beginning to brown on the edges. You can serve this at room temperature, but I prefer it straight from the oven.
For the wrappers: While the meat is cooking, place the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours.For the dough: Place the cornmeal, salt, and baking powder into a large mixing bowl and combine.irections. In a small bowl, combine the chili powder, kosher salt, paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper and cumin. Divide the mixture in half and reserve 1 half for later use. Cut the Boston butt into 6 even pieces and place into a 6 to 8-quart saucepan.