Preheat the oven to 250 degrees. \nSeason the steak liberally on all sides with salt and Cuba spice. Add about 1 tablespoon of cooking oil to a large pot or dutch oven and heat over high heat. Once the oil is shimmering, add in the steak (or should hear it sizzle). Sear until deep golden brown on all sides, about 3-4 minutes per side. Remove to a clean plate or cutting board. Do not wipe out the pot. \nAdd another tablespoon of cooking oil to the pot and reduce the heat to medium. Add in the onion, pepper and ½ teaspoon kosher salt. Sauté, stirring occasionally, until the veggies softened and beginning to brown, about 5 minutes. Stir in the garlic and let cook until fragrant, about 1-2 minutes more. Stir in the tomato paste and let cook, stirring frequently, until slightly darkened, about 2 minutes more.\nLightly crush the tomatoes and add to the pot along with the stock, 3 tablespoons Cuba spice and 1 teaspoon salt. Bring to a rolling boil, then remove from the heat. Nestle in the meat, cover, and transfer to the oven. \nLet cook, stirring about once every hour, until the meat is very tender and shreds easily with a fork, about 4 - 3 ½ hours. (Note: cooking time will vary based on the cut of meat you use. A thicker chuck roast will take longer than a thinner flank steak. Your meat is done when it shreds easily with a fork).\nTransfer the meat to a cutting board and shred using tongs or two large forks. Return to the pot and stir in the olives, raisins and some chopped cilantro. Top with more fresh cilantro and serve warm, alongside beans and rice.