Braised Pork and Veggie Pockets

Ingredients

• 1 tablespoon kosher salt
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground mustard
• 1 1/2 teaspoons ground sage
• 1 1/2 teaspoons sweet smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon freshly cracked black pepper
• 1 1/2 pounds boneless pork shoulder
• 2 tablespoons vegetable oil
• 1 red onion, cut into sixths
• 1 navel orange, quartered
• 3 cups sweet tea
• 5 ounces frozen spinach, thawed
• Half of a 15.5-ounce can black beans, drained and rinsed
• 5 ounces frozen corn, thawed
• 1 cup shredded pepper jack cheese
• 1 cup shredded extra-sharp Cheddar
• 1/2 cup pickled jalapenos, chopped
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon kosher salt
• 2 teaspoons freshly cracked black pepper
• 1 scallion, chopped
• 1/2 red bell pepper, cut into small dice (about 1 cup)
• Four 15-ounce boxes refrigerated rolled pie crusts
• All-purpose flour, for dusting
• 1 large egg, beaten

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