Bottling a batch of hard cider

I have two future daughter inlaws that enjoy Woodchuck's cider so I was asked to try make some. I used this recipe https://www.homebrewtalk.com/f81/newells-groundhog-cider-woodchuck-amber-clone-85887/ and am getting close to bottling time. It fermented for 3 weeks and finished at 1.000. I backsweetened it with 2 12oz. cans of old orchard apple juice concentrate along with using sorbate. This brought it up to 1.010. It has been under a airlock for a couple days now and I don't see activity in the airlock. What I am thinking about doing is bottling it and then then in a couple days pasturizing it to make sure I don't get any bottle bombs. My question is should I pasturize it or just bottle and let it be?

Thanks in advance.

Might as well pasteurise, there isn't any harm in doing so (especially if you get an infection or something).