You might be interested in reviewing this thread in full:
https://www.homebrewersassociation.org/forum/index.php?topic=21265.0I find that the key to maintaining any sweetness in a cider is to rack often, about once per week. Sorbate and sulfite can be used to help arrest fermentation, however they don't kill the yeast dead but rather only slow it down. If you want a carbonated cider... good luck. I have not had great success with carbonating my ciders because you'll inevitably either get a still cider or a gusher, because like others said, the yeast has no idea that you want it to ferment a little bit but not all the way.
Pasteurization, I have not had good success with personally. It makes the cider taste cooked and it loses something, also makes it hazy. You can try it, it should work, but you may or may not be happy with the result.
Best way to carbonate, unfortunately, is to keg. My ciders are mostly all still. Occasionally I get lucky and have a slight carbonation, but often times not, or sometimes, it gushes out of the bottles. Good luck, that's all I can really say. Or get used to drinking still cider, which in my opinion tastes every bit as delicious as carbonated anyway.