So here's what I did (sorry no pictures - it didn't last long):
I did "carnitas"which is pulled pork. I used a pork tenderloin seasoned with garlic, cumin, pepper and cinnamon. If you want to up the heat you can add chili powder or chili flakes. I put the tenderloin and 1 can of chicken broth in the crock and put it on low for 8 hours. I shredded the pork about a hour before we ate and let it absorb the juice. Easy schmeasy.
Now for the chipotle cilantro lime rice - I put white jasmine rice in our rice cooker because I wanted it sticky. I combined 2 tablespoons of olive oil, the juice of 2 limes, salt and about a handful of chopped cilantro (I would do more next time because I luuuurve cilantro). Once the rice was done cooking I stirred in the above mixture.
For fixings we had lettuce, tomato, fresh salsa from Trader Joe's, cheese, sour cream, onion and Cholula hot sauce. Kristin and I ate bowls and the boys ate giant burritos.
My recipes were based loosely on these: http://www.skinnytaste.com/2009/03/chipotle-cilantro-lime-rice-4-pts.html and http://www.skinnytaste.com/2010/03/mexican-slow-cooked-pork-carnitas.html.