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In your slow cooker add pork, green sauce, minced garlic, onion, pepper, salt, Cayenne, green chilies, and chicken bouillon. Cook for 5 to hours on high. (This is also a great instant pot recipe.)
In a small mixing bowl combine cream cheese, ½ teaspoon salt, and black beans.
Preheat oven to 350 degrees F.
Spray a 9x13 inch baking dish with cooking spray.
Spread about 2 to 3 Tablespoons of the cream cheese/bean mixture lengthwise in the center of a tortilla.
Spoon about ⅓ cup of the pork over the cream cheese.
Sprinkle about 2 to 3 Tablespoons of cheese over the top of pork.
Roll enchilada tightly and place in baking dish.
Repeat this until you have filled each of the 10 tortillas.
Pour the rest of the chili Verde sauce over the enchiladas and bake at 350 degrees F. for 25 minutes.
Remove enchiladas from the oven and sprinkle the remaining cheese over the top of the enchiladas and then return enchiladas to the oven for another 5 to 8 minutes or until the cheese is melted.
Serve with sour cream and guacamole.