First, get the roast in a marinade. It needs to sit for 3 to 4 days. Mix all the marinade ingredients into a large, non reactive container with a lid. Mix it well, then push the roast down inside. Cover and refrigerate, turning the roast once a day.

After it's marinated, take the roast out of the refrigerator and bring to room temperature. Place the meat on a plate, but keep all the marinade.

Now - Prep the meat for cooking - Mix the flour, salt and pepper in a small dish. Rub it on both sides of the meat. Heat the oil in a heavy kettle and brown the roast on all sides, cooking for about 10 minutes.

Pour the marinade over the top of the meat and gently loosen the bits on the bottom of the pan.

Bring it to a boil, then cover and cook on medium low for 3 to 4 hours or until the meat breaks away with a fork.

Remove the meat from the pot and strain the liquids.

Put the liquid back in the pot, add the crushed ginger snaps, and bring to a boil. Cook on medium for about 30 minutes. The cookies will dissolve and help thicken the sauce.

While the sauce is cooking, make the spaetzle. Mix all the dry ingredients in a large bowl.

Beat the eggs, buttermilk and oil together in another dish.

Pour the liquid ingredients into the flour and mix it into a wet, sticky dough.

Bring a pot of salted water to a boil.

Run the dough through a spaetzle maker into the water. As it rises to the top of the water, scoop it out and set aside.

Keep going until all the dough is used.

Drain the water from the pan and add the cooked spaetzle in with 2 Tablespoons of butter. Set aside.

Back to the sauce - Using an immersion blender, blend the sauce to smooth any lumps the gingersnaps may have left.

Slice the meat and put it back into the pot with the sauce to reheat.

Serve the meat and spaetzle with sauce on top.