Place your Dutch oven over medium-high heat and add the ghee or avocado oil. Heat until the pot is very hot and the ghee is shimmering. Pat the meat dry with paper towel and sprinkle the meat with sea salt and pepper.
Add the meat and brown for about 5-7 minutes per side. You want a nice crust to form.
Add the broth, vinegar, coconut aminos, and fish sauce. Nestle the rosemary sprigs around the meat. The liquid should cover the roast at least half way up the side. If the liquid level is too low, add a bit more broth.
Bake covered for about 3 hours.
Remove the roast onto a platter and all it to cool a bit. Shred the meat with two forks and return it to the pot. Or, slice into ~1/2 inch slices. If the liquid is too salty, add a little more chicken broth or water to thin it out. Adjust the seasoning with salt and pepper, if needed.