Braised Pork and Veggie Pockets

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Pork:

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 

Pockets:

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