2 cups apple cider vinegar
12 cup unpacked light brown sugar
14 cup Worcestershire sauce
1 tablespoon sea salt
1 tablespoon fresh ground black pepper
1 tablespoon crushed red pepper flakes
1 lemon, cut in half
Combine the vinegar, brown sugar, Worcestershire sauce, salt, black pepper, and red pepper flakes in a saucepan and bring to a boil over med-high heat. Squeeze the lemon juice into the pan and add the squeezed halves. Decrease the heat to a low boil and cook for about 20 minutes. Remove from the heat, let cool slightly, and remove and discard the lemon halves. Refrigerate in an airtight container until ready to use, or for up to 1 month.