In large bowl, mix water, vinegar, onions, lemon, cloves, bay leaves, pepper, salt, sugar, and ginger. Add roast, turning to coat. Cover and refrigerate meat about 36 hours. Turn meat at least twice daily.
Remove meat from marinade, wipe dry. Strain and reserve marinade. In a Dutch oven, brown meat in hot oil, add marinade. Cover, simmer until meat is tender, about 2 hours. Remove meat, reserve 1-1/2 cups pan juice.
In a small sauce, combine the reserved pan juices and water, add gingersnaps. Cook. stirring constantly until thick and bubbly.
Cajun Country -- New Iberia, Louisiana