The OP didn't let his cider ferment out dry to reserve some residual sweetness. He pasteurized to kill off the yeast cells so he didn't end up with bottle bombs. Instead of pasteurizing you could also use campden tablets to stop the yeast but some people would rather not add chemicals to their creations.
If you would want carbonated cider you could bottle and when it had carbed up enough you could pasteurize in the bottle. There is a sticky in the Cider forum by Pappers that explains the particulars of that process.
I may be ignorant but that doesn't stop me from having an opinion