Joe Neuman started as a history teacher, then ditched textbooks in favor of a food truck. These days, you’ll find his ’cue at a stall in Union Market and at Solly’s Tavern. A pig roast triggered Neuman’s career change, and his pulled pork is the best reason to visit. Mainly smoky, riddled with crispy bits, and never dry, it’s as good heaped on a brioche bun as it is alone with a splash of flame-red vinegar. His pickle-topped fried-chicken sandwich is a close second. Also good: Pimiento cheese; cornbread.