Crockpot Barbacoa and Cilantro Lime Rice

Crockpot Barbacoa and Cilantro Lime Rice FOR THE BARBACOA: 3-4 lb beef chuck roast 2 limes, juiced 1/4 cup apple cider vinegar 3 chipotle peppers in adobo sauce (just the peppers, not the sauce) 4 garlic cloves 1 heaping Tbsp cumin 1 Tbsp oregano 1½ tsp salt 1½ tsp ground black pepper ½ tsp ground cloves 1 cup chicken broth 3 bay leaves FOR THE CILANTRO-LIME RICE 3 cup water 2 cup Jasmine Rice 3 Tbsp butter 2 tsp salt ¾ cup fresh cilantro, minced 1 lime, juiced For the barbacoa: In food processor (or blender), combine vinegar, lime juice, chipotle peppers, garlic cloves, cumin, oregano, pepper, salt and ground cloves. Process on high until smooth. In large crockpot, add roast, pepper puree, bay leaves, and chicken broth. Heat on low 6-8 hours. Shred beef and place back in juice, remove bay leaves. Serve on a tortilla with cilanto-lime rice, colby cheese, lettuce and guacamole. Enjoy!!! For the cilantro lime rice: Combine rice, water, butter and salt in large saucepan. Bring to a boil over medium heat. Reduce to low and simmer for 20 minutes. When done, add lime juice and cilantro.